ROAST ASPARAGUS FETTUCCINE 24 spears of fine asparagus, washed and trimmed 6 tablespoons olive oil Fine sea salt 12 slices parma ham 250 g good dried egg fettuccine A handful finely sliced chives Freshly ground black pepper Freshly grated parmesan, to taste Preheat the oven to 450°F. Dry the asparagus, place in a bowl and mix with 4 tablespoons olive oil and a scattering of fine sea salt. Line a baking sheet with foil and roughly arrange the asparagus in a single layer.

Roast the asparagus for 12-14 minutes, turning once, until tender. Then remove and wrap 1 1/2 pieces of parma ham around every 3 pieces of asparagus so that you have 8 bundles. Turn off the oven then return the bondles to it so the ham can warm while you cook the pasta.

Add the fettuccine to a pan of boiling water and cook according to packet instructions. Drain the pasta and toss with 2 tablespoons of olive oil, the chives and black pepper. Serve on 4 warmed plates and place 2 asparagus bundles on each. Serve immediately with lots of grated parmesan.

Serves 4.

[Food Illustrated, May 2000]