From The Italian GP's Bride
Orlando's roast asparagus

Serves two as a starter

• about 100g of trimmed and washed asparagus tips (thinnish ones are best for this)
• about 50g parma ham
• 50g dolcelatte (Brie and fontina also work well), thinly sliced

Cut the ham into strips and wrap it round the asparagus (the asparagus needs to be in a single layer on the baking tray).

Place on a baking tray and top with the dolcelatte.

Roast for about 10 minutes - the asparagus should be tender.

Serve with rocket and pomodorino tomatoes drizzled with a little balsamic vinegar.

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