Asparagus and parma ham

As long as asparagus is really fresh, it is delicious eaten raw. Try it with finely sliced raw salmon or like this, with tissue-paper-thin Parma ham.

4-6 fat spears of asparagus
8 slices of Parma ham (or San Daniele, or Serrano ham)
Olive oil
Chervil or flat-leaf parsley

Method

Cut the tips off the asparagus and halve them lengthways. Use a vegetable peeler to slice the asparagus stems into ribbons. Dribble a little olive oil over the asparagus tips and ribbons and turn them until they are glistening.

Pile the ham and asparagus on plates, top with a few chervil or ripped parsley leaves and serve.