- 16-20 asparagus spears
- salt and pepper
- olive oil, for cooking
- 4 slices
- Snap the woody end from each asparagus spear and discard, drop into a large pan of boiling salted water and cook for several minutes until tender. Drain and season with salt and pepper.
- Meanwhile, warm the olive oil in a large frying pan over a medium heat. Put the Parma ham slices in the pan and fry for a few minutes on both sides until they have become crisp li