RECIPE FROM SPAIN:

Roasted Asparagus with Serrano Ham and Red Pepper

You will need:

1 bunch of fresh asparagus
Half a large red pepper
5 thin strips of Serrano ham
5 sprigs of rosemary
Olive oil

Method

• Trim the ends off the asparagus and blanch in boiling water for 2 minutes then drain and set aside.

• Cut the red pepper in to about 10 thin strips.

• Gather the asparagus together into bunches of about 4 or 5, add 2 strips of red pepper and a sprig of rosemary to each bunch.

• Then wrap the bunch together with the strip of Serrano ham and tie together with cotton string.

• Place onto a baking tray, drizzle with olive oil and roast in a preheated oven for about 10 minutes until the pepper is soft.