Serrano wrapped Asparagus with Baby Gem Lettuce, Bronze Fennel, Aioli, Chives and Goat's Cheese

Serrano wrapped Asparagus with Baby Gem Lettuce, Bronze Fennel, Aioli, Chives and Goat’s Cheese

Serves	4 to 6
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Meal type	Appetizer, Lunch, Salad, Snack, Starter
Misc	Gourmet, Serve Cold, Serve Hot
Occasion	Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

An elegant and interesting way to serve the new season's asparagus - fresh asparagus spears are wrapped in ham and then baked before being added to crispy salad leaves and herbs. The goat's cheese adds a delicious saltiness to the salad whilst the spears can be dipped into the unctuous aïoli for the perfect dining experience. Serves 4 as a starter or 2 as a light luncheon or supper dish.

Ingredients

24 asparagus spears
12 slices Serrano ham (or Parma, Bayonne ham)
25g salted butter
2 baby gem lettuces
100g soft white goat's cheese
bronze fennel (or dill)
chives
aioli

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6. Cut each slice of Serrano ham on half length ways, to give you 2 long thinner slices.
Step 2	Wrap each asparagus spear with a slice of the ham, tucking the ends in underneath the spears.
Step 3	Place the asparagus into a large roasting tray or baking sheet and cut the butter into small pieces, then scatter it over the top of the asparagus and ham.
Step 4	Bake in pre-heated oven for 10 to 15 minutes, or until the ham is crispy and the asparagus is tender.
Step 5	Whilst the asparagus is cooking, arrange some baby gem lettuce leaves on four plates. Add half of the goat's cheese and some chopped chives and bronze fennel fronds.
Step 6	As soon as the asparagus is cooked, arrange 6 spears on each plate, then crumble the remaining goat's cheese over the top and garnish with more bronze fennel and chives.
Step 7	Spoon a large tablespoon of aïoli on the side of the plate to serve, alongside some crusty bread.