bunch of fresh asparagus
6 slices of Carmarthenshire ham or Parma ham
4 tablespoon of walnut oil
2 tablespoon of balsamic vinegar
anglesey sea salt
black pepper

METHOD

Fold the asparagus about an inch from the bottom and then cut off the tough base segment. You will only need to use the top piece (retain the tough base segment to use in soup). Cook the asparagus in salted water for around 4 minutes. Leave to cool. Wrap the ham around the asparagus.

for the sauce:
In an empty jam jar (or similar), beat together the walnut oil, balsamic vinegar, salt and pepper. Keep the mixture in the same jar. Before serving, pour the sauce over the asparagus.

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