White Asparagus with Speck and Sorrel

• 36 medium spears of white asparagus
• 36 small slices of speck (say 280 g/10

Lay the asparagus spears on a chopping board and peel them in long continuous strokes, beginning 2.5–5cm (1–2in) below the tip and removing all the fibrous peel around the stalk. Trim the spears so that they are all the same length.

Bring a very large pot of well-salted water to the boil and cook the asparagus for 4–5 minutes until tender and no longer fibrous, before lifting it out. Le