This makes a great, simple starter.
1 bunch asaparagus (1/2 bunch per person)
4 slices parma ham (or similar)
1 tbsp crumbly blue cheese (something like Shropshire Blue)
Preheat the oven to 180c. Snap the hard ends off the asparagus (the woody parts should just snap off at the right point, leaving tender stems. You can use the ends to make stock).
Boil the asparagus in salted water for 2 or 3 mins. It should be just tender. Time will depend on how thick your stalks are, so adjust accordingly. Try not to overcook them.
Divide the asparagus into four and wrap the thick ends with ham, making four bundles. Lay them in an ovenproof dish and crumble over the blue cheese. Bake for 10 mins or until the cheese has melted and browned a little. Serve with Hackney salad and a lemony vinaigrette.