Asparagus with Parma and Pangrattato

Wrap Parma ham around each piece of asparagus and leave to one side.

For the Pangratatto, blend the ciabatta into a course crumb. Fry in a pan with the pinenuts until golden.

Add finely chopped parsley and lemon zest.

For the parmesan sauce, cook the shallot and garlic in the butter until soft, add the white wine and reduce. Add the cream and a generous amount of parmesan cheese. Bring to a simmer and strain.

Grill the asparagus until the Parma ham crisps a little.

Spoon some over the parmesan sauce on to a serving plate, arrange the asparagus and then add a scattering of the crumb and finish with a little extra virgin olive oil and a few shavings of parmesan cheese.