700-900gr medium-size asparagus spears, prepared

for cooking

180ml clarified butter

10ml lemon juice

30ml chopped spring onions

15ml chopped parsley

salt and pepper

4 slices Parma ham

Half fill a frying pan with salted water. Bring to the boil. Simmer asparagus spears for 4-5 minutes or until they are just tender. [Pierce the stalk to test.]

Remove and drain well.

Combine the butter, lemon juice, spring onions and parsley in a small saucepan. Season with salt and pepper to taste. Heat the mixture until lukewarm.

Divide the asparagus among 4 warm plates. Drape a slice of ham over each portion. Spoon over the herb butter and serve.