(Makes 24 parcels)
48 asparagus spears
1 tsp kosher salt
3 cups water
12 thin slices Black Forest ham, halved crosswise
112g soft goat cheese
24 chives or thin green onion strips
Cut asparagus tips into 8cm lengths. Fill a bowl with ice and cold water. Combine asparagus tips, salt, and water in a large skillet and boil over medium-high heat just until asparagus is crisp-tender, about 2 minutes. Immediately drain and plunge in ice water to stop cooking and preserve color. Drain asparagus and pat dry with paper towels. Put a half slice of ham on a work surface, curved side of ham toward top. Put 1⁄2 teaspoon goat cheese in center of ham and top with 2 asparagus spears, tips pointing to curved side of ham. Fold left and right sides of ham over fi lling, and tie with a chive or green onion strip. Repeat with remaining ingredients. Arrange bundles on a serving platter and chill if not serving immediately.
Asparagus can be blanched, refreshed, drained, then chilled in a sealable plastic bag 2 days ahead. Bundles can be assembled 1 day ahead
and kept chilled in an airtight container.
Per 2-bundle serving: calories 63; fat 3.3g; sat fat 1.9g; protein 5.7g; carbs 3.3g; fibre 1.6g; sodium 287mg; cholesterol 11.8mg