Serves 2

Prep: 10 min

Cook: 10 min

100g white asparagus (choose thinnest spears) or green asparagus tips

2 tbsp olive oil

2 thick slices sourdough bread

1 clove of garlic

Cream cheese or spreadable goats' cheese

Half tbsp balsamic vinegar (look out for Belazu)

7-slice pack of Parma or Serrano ham

Rocket or herb salad to serve Place a griddle over a high heat and leave for several minutes to get very hot. Smear the spears with olive oil. Cook for a couple of minutes a side until just tender to the point of a sharp knife. Meanwhile, toast the bread, rub one side with peeled garlic and spread lavishly with cream cheese. Top with the asparagus and add a dribble of balsamic vinegar and swirl of olive oil. Drape the ham loosely over the top. Serve with salad.

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