Ingredients (Serves 4)

• 800g/11⁄2 lb fresh asparagus spears
• 100ml/4oz tarragon vinaigrette (see below)
• Salt and freshly ground black pepper
• 100g/4oz sliced Serrano or Parma ham
• Handful fresh chervil sprigs

Snap off the bottom of each asparagus stalk and peel them finely from just below the tips to the base.

Bring a large pan of lightly salted water to the boil. Add the asparagus and cook for about 4 minutes until just tender.

Immediately drain and refresh the spears in a bowl of ice-cold water. Drain well and place in a bowl.

Shake the vinaigrette to combine, then strain over the asparagus and toss to coat. Season to taste.

Divide the asparagus into 4 bundles. Wrap each bundle loosely in the slices of dry-cured ham and arrange on serving plates. Drizzle the remaining vinaigrette around the asparagus and garnish with chervil sprigs. Serve as a light lunch or evening snack with some good bread.

TARRAGON VINAIGRETTE

Ingredients (Makes 650ml/22fl oz)

• Juice of half a lemon
• 125/5fl oz white wine vinegar
• Pinch of caster sugar
• Salt and freshly ground black pepper
• 500ml/18fl oz olive oil
• 2 cloves garlic, peeled and halved
• 3 sprigs fresh tarragon

Put the lemon juice, wine vinegar and sugar in a bowl and season. Whisk in the olive oil, then, using a small funnel, pour into a jar or bottle and add the garlic and tarragon. Put a lid or cork on the bottle or jar and leave to infuse for at least an hour. Shake well before using.