White asparagus wrapped in ham

Method
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
2. Place the asparagus in a large wide pan and just cover with lightly salted water. Bring to the boil, add 15g of the butter and a pinch of sugar. Reduce the heat to a simmer and cook gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Remove and drain well.
3. Melt remaining 45g butter in a small pan; do not let it brown.
4. Wrap each cooked asparagus spear in a slice of ham and arrange on a serving plate. Drizzle with the melted butter and serve.