Parma Ham & Asparagus spears with honey & lemon yoghurt

A fool proof healthy light bite or side dish, perfect as finger food for summer alfresco dining. Makes 8.
Prep Time 5 mins
Cook Time 12 mins
Course Side Dish, Snack


  • 8 Asparagus spears - Thicker ones will hold themselves better than the thin ones. (Adjust the quantity of ham and oven timing if they are thin)
  • 4 slices of Parma ham slices - each slice will do 2-3 spears depending on the size of the asparagus.
  • Juice and Zest of 1 Lemon
  • 4 tablespoons of thick Greek Yoghurt
  • 1 tsp runny honey
  • Sea salt flakes - I use Maldon sea salt flakes
  • Extra Virgin Olive oil


  • Set oven at 200 degrees fan
  • Wash the asparagus and trim or snap the woody ends off the base of. Pat dry so that the ham will cling better.
  • Slice the Parma ham half lengthways so you end up with 10 long pieces.
  • Start at one end and twist the ham round to cover majority of the stem.
  • Place them on a wire rack over a baking sheet and drizzle with a little olive oil. Put in the oven for 10- 12 minutes - you want the ham to crisp up but the centre to still have a bite to it. Keep an eye on them and turn them part way through and cook until you are happy with the crunch of the ham.
  • Meanwhile mix the yoghurt with ½ the lemon juice, ½ the zest and the honey.
  • Reserve the rest of the juice.
  • Mix the remaining zest with ½ teaspoon of salt flakes.
  • When the asparagus is ready - stack them up on a serving plate to cool a little and drizzle over the remaining lemon juice and sprinkle with the sea salt & zest and a ramakin of the yoghurt and let your guests dip in.