Norfolk Spring Asparagus Wrapped in Parma Ham

Norfolk Spring Asparagus Wrapped in Parma Ham

Apr 09, 2024

Try the vibrant flavours of spring with this delightful recipe featuring our Fresh Norfolk Spring Asparagus Wrapped in Parma Ham. This simple yet delicious dish celebrates the arrival of tender, locally sourced asparagus, perfectly complemented by the savoury richness of Parma ham. Bursting with seasonal freshness, it's the ideal appetiser or side dish for your springtime gatherings.

Founded in 1982, Sharrington Strawberries is a cherished family-run business known for its commitment to delivering top-quality produce in North Norfolk. Proudly supplied by Simon Turner, our local spring asparagus is just the beginning. During the summer seasons, Turner provides Walsingham Farm Shop with a delightful array of fruits, including their ever-popular strawberries and raspberries, alongside blackberries, gooseberries, red currants, black currants and tayberries.


  • 1 bunch of fresh local asparagus
  • 8 slices of Parma ham
  • Olive oil
  • Salt and pepper to taste


  1. Preheat your oven to 200°C.
  2. Wash the asparagus spears and trim the tough ends.
  3. Divide the asparagus into 8 equal portions.
  4. Take one slice of Parma ham and wrap it around one portion of asparagus, starting from the bottom and spiralling up to the tip. Repeat with the remaining asparagus and Parma ham slices.
  5. Place the wrapped asparagus spears on a baking sheet lined with parchment paper.
  6. Drizzle olive oil over the wrapped asparagus and season with salt and pepper to taste.
  7. Roast in the preheated oven for 10-12 minutes, or until the asparagus is tender and the Parma ham is crispy.
  8. Serve immediately as a delicious appetiser or side dish.

Enjoy the delightful combination of tender asparagus and savoury Parma ham in this easy-to-make recipe!

More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published