The British asparagus season traditional starts on St. George's Day, the patron Saint of England, April 23rd.

Asparagus is one of those vegetables that chefs look forward to every year. It has a unique flavour, lovely texture and so versatile.On the Mediterranean, we are fortunate to have wild asparagus growing in the hills and in gardens close to the coastline.

Locals will traditionally cook the wild asparagus and add to soups, rissottos and omelettes.

For this tasty starter, you need asparagus, palma ham or speck, some oil to drizzle and flakes of parmeggiano (optional).

To prepare:

Wrap 4 asparagus stems with a single piece of the ham or speck and place on a baking tray.

Drizzle a little olive oil and bake in the oven 180° C for 15 - 20 minutes or until crispy (but not burnt)

Serve straight away with shavings of parmeggiano cheese and a drizzle of local extra virgin olive oil. Also tasty served with a chopped/diced boiled egg.