Serves 4
24 Asparagus Spears, trimmed (depending on the size of the spears use more or less accordingly)
8 Slices of Serrano Ham
Zest & Juice of ¼ Lemon
½ Tsp Dijon Mustard
½ Tsp Caster Sugar
30ml Cold Pressed Rapeseed Oil or Olive Oil
20g Flaked Almonds, lightly toasted
A Handful of Fresh Mint Leaves, roughly chopped
Sea Salt & Freshly Ground Black Pepper
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Preheat the oven to 200℃/Fan 180℃.
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Cook the asparagus spears in boiling salted water until they are just tender. Drain and refresh in cold water.
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Divide the spears into four equal sized bundles and wrap each bundle in two slices of Serrano ham so that only the tips are visible. Place, join side down in an ovenproof dish and bake in the preheated oven for about 10-12 minutes or until the ham is slightly crispy.
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Whilst the asparagus is cooking, make the dressing. Whisk together the lemon juice and zest, mustard, caster sugar and a pinch of salt. Gradually whisk in the oil until the dressing emulsifies, then season to taste. Just before serving, stir the chopped mint and flaked almonds into the dressing and spoon over the asparagus bundles.
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