Grilled Asparagus with Mustard and Chilli Vinaigrette

This tasty starter was served last night to our friends Annette and Les as a simple and quick prelude to a fairly intense main course of beef and guiness pie. The only fire involved with this one was the ceremonial lighting of the brazier in the garden after dinner.

Ingredients (for four):

- Large bunch of fresh asparagus spears (at least 6 spears per person)

- 4 slices of prosciutto crudo or parma ham

For the vinaigrette:

- 1/2 tea spoon of English mustard

- 1/2 tea spoon of finely chopped fresh chilli

- 1 tea spoon of mayonaise

- 3 table spoons of extra virgin olive oil
- 3 tea spoons of white wine vinegar
- salt and pepper

Break off the woody ends of the asparagus spears by bending them to find the natural snapping point, then trim with a knife to neaten them up. Parboil the asparagus in salted boiling water for no more than 2 minutes and then rinse them in cold water to prevent them from over cooking. The spears should still be firm, and only just starting to wilt.

Dry the asparagus with kitchen paper or a tea towel before wrapping them up in bundles with the prosciutto.

For the vinaigrette, whisk all of the ingredients in a bowl and keep at room temperature.

Place the asparagus bundles under a hot grill for 3-5 minutes, checking to see that the prosciutto is sizzling nicely before serving. The prosciutto shrinks as it cooks which helps to hold the bunches together.

Serve onto warmed plates and drizzle the vinaigrette dressing over with a spoon.

Light in quantity and intense in flavour, this starter whips up your appetite for any hearty main course.