Ingredients (Serves 4)
Snap off the bottom of each asparagus stalk and peel them finely from just below the tips to the base.
Bring a large pan of lightly salted water to the boil. Add the asparagus and cook for about 4 minutes until just tender.
Immediately drain and refresh the spears in a bowl of ice-cold water. Drain well and place in a bowl.
Shake the vinaigrette to combine, then strain over the asparagus and toss to coat. Season to taste.
Divide the asparagus into 4 bundles. Wrap each bundle loosely in the slices of dry-cured ham and arrange on serving plates. Drizzle the remaining vinaigrette around the asparagus and garnish with chervil sprigs. Serve as a light lunch or evening snack with some good bread.
Ingredients (Makes 650ml/22fl oz)
Put the lemon juice, wine vinegar and sugar in a bowl and season. Whisk in the olive oil, then, using a small funnel, pour into a jar or bottle and add the garlic and tarragon. Put a lid or cork on the bottle or jar and leave to infuse for at least an hour. Shake well before using.