Simple Asparagus rolls

Preheat your oven to 180 c.

Take one large day old, white bloomer, ideally leave in a plastic bag overnight on the side - carve the crusts off and then thickly slice lengthways,   You should have five, large, thick slices.  Butter on one side.

Take some Parma ham and lay these on each slice of bread, you will need four, possibly six slices of ham for each slice bread, depending on the size of your loaf.

Take your asparagus which has been blanched and slice lengthways.  Place these end to end and side by side from about an inch from the long edge of each slice of bread.  Roll the lengthways and fasten with cocktail sticks. 

Place on a baking tray and brush with olive oil and cook until brown - this should take no more than 20 minutes.

Allow to cool and cut into appropriate lengths.

Also see:  Baked Mediterranean Asparagus with Parmesan