• 500g White Asparagus

• White Anchovies

• 2 Thin slices of Sourdough

• 2 slices of Leg Ham

• Handful of Basil

• Sea Salt

• Caster Sugar

• Black Pepper

• Extra Virgin Olive Oil

• Mustard Powder

• Unsalted Butter

• Wedge of Lemon

Put a large pot of salted water on the stove, bring to the boil. Trim asparagus, set three spears aside. Place the remaining asparagus into the boiling water for 2 minutes, then refresh in iced water. Peel the three spears you set aside lengthways, leaving you with long, wafer thins strips. Place strips in a bowl with a pinch of salt, sugar and mustard powder, leave to pickle. Place a pan on high heat. Cut sourdough up into little cubes and add to the hot pan along with a splash of olive oil and a nice knob of butter. Season with salt and pepper, tossing the cubes constantly until golden. Transfer to some kitchen towel. Keeping the pan on a high heat, add the slices of leg ham, cooking on both sides for 1 minute. Lay slices of ham down on a plate, take asparagus spears and wrap each one with an anchovy and assemble over the ham. Take the sourdough cubes and smash to crumbs in a mortar…..scatter all over the plate. Drape pickled asparagus slices along with basil leaves all over the dish and finish with a lick of olive oil and a squeeze of lemon. This fella would be a nice feed between two, so adjust the proportions to cater to your needs.