Asparagus with parma ham and balsamic glaze

8 asparagus spears
2 slices of Parma ham, quartered
1 large beefsteak tomato, thinly sliced
salt and freshly ground black pepper
A handful of rocket
2 tsp balsamic glaze dressing

1. Preheat your oven to 200C/Gas 6. Gently bend the asparagus spears until they break in two – keep the spear-end and discard the woody stalk. Cook the asparagus spears in boiling water for 2 minutes and then drain well.

2. When cool enough to handle, wrap each spear in a strip of Parma ham and arrange in a roasting tin. Roast in the oven for 10-12 minutes.

3. Arrange the tomato slices on two plates and season. Top with the rocket and roasted asparagus spears and drizzle over the balsamic glaze dressing. Serve immediately.