Article: baked asparagus with Parma ham, goats' cheese and black pudding.(News)

This recipe, prepared by our Executive Head Chef Mike Jameson, is a light lunch or starter using asparagus which, locally, is just coming to the end of its season so go and find some that's grown around here before it's all gone.

Serves two

* 10 asparagus spears

* 4 slices of Parma ham

* ...

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