If you love ham, not much comes close to the special taste of cured, air-dried Spanish ham. However, pair it with bold, savoury asparagus and a sprinkling of Jarlsberg and you have a creation that is nothing short of heavenly.
Peel the asparagus and boil in salted water for 1 minute. Plunge into iced water to retain the colour. Wrap a slice of ham around each asparagus spear and sprinkle with grated Jarlsberg. Gratinate them in a very hot oven and serve immediately.
Delicious with toasted or grilled farm-style bread, rubbed with garlic and ripe tomatoes – and drizzled with extra virgin olive oil and sprinkled with sea salt.