Recipe: Baked Asparagus with goats cheese

Serves two
10 asparagus spears
4 slices of Parma ham
200gm of goat's cheese ( sliced
150gm of black pudding ( sliced
8 baby tomatoes on the vine
Sunflower oil
A couple of handfuls of salad leaves
Pesto thinned with a little olive oil
Sea salt and freshly ground black pepper

Method

Preheat oven to 230AC (gas mark 8).
With a sharp knife, cut the woody tough end off the asparagus. Bring a large pan of salted water to the boil and blanch the asparagus until just cooked but don't over-cook. Remove and refresh in cold water.
Roll five spears of asparagus, half the goat's cheese and half the black pudding in two of the slices of Parma ham to make open-ended parcels. Repeat with the rest. Heat a frying pan, add a little sunflower oil and seal the parcels on all sides, placing half the tomatoes on the vine in with them.