Ingredients
6 asparagus spears, blanched for two minutes in boiling water
1 tbsp olive oil
2 slices Parma ham
For the dressing
3 asparagus spears, blanched for two minutes in boiling water and chopped
1 tbsp white wine vinegar
juice of ½ lemon

Method
1. Wrap the asparagus with the Parma ham in bundles of three.
2. Heat a frying pan with the oil. Add the bundles and fry to colour for one minute on each side. Remove from the pan and set aside.
3. In the same pan, add the chopped asparagus and remaining ingredients and fry for two minutes.
4. To serve, place the wraps on a plate and pour over the sauce.