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This classic appetizer also makes a super quick lunch dish if you follow the asparagus with a fresh mixed salad with herbs, warm wheat-free bread and a selection of goats’ cheeses.

Serves 4

Asparagus

455g/1lb fresh asparagus, trimmed

4 slices Serrano ham

Cold pressed extra virgin olive oil

Freshly ground black pepper

Quick hollandaise sauce

115g/4oz organic butter or dairy-free margarine

2 large organic free-range egg yolks

1 tablespoon white wine vinegar

1 teaspoon fresh lemon juice

A pinch of unrefined golden caster (superfine) sugar

A pinch of sea salt

Blanch the asparagus in boiling water for 3 minutes, drain and plunge into a bowl of cold filtered water.

Put the butter or margarine into a small pan and melt until boiling over medium heat. Meanwhile, blend the egg yolks with the vinegar, lemon juice, sugar and sea salt in a food processor. Pour the boiling fat into the eggs, blending all the time until the sauce is thick. Transfer the hollandaise sauce to a little serving bowl and place in the centre of a large plate.

Drain the asparagus, divide the spears into 4 portions and wrap each portion in a slice of ham.

Place on a baking tray, brush with oil and grill (broil) until the ham is crispy. Season with a little pepper and serve around the bowl of hollandaise sauce.