300g (trimmed weight) fingerthick asparagus
3tbsp extra virgin olive oil 8 slices Parma or other air-dried ham
125g feta, cut across into thin strips about 8cm long
1 large slice coarse-textured day-old white bread, crustless 2tsp thyme leaves
warmed flatbreads (optional) tomato salad (optional)
Bring a large pan of salted water to the boil, add the asparagus and simmer for 3 minutes, then drain it into a colander, pass under the cold tap and leave to cool. Season well with salt and pepper and toss with 1tbsp oil.
Lay 2-3 asparagus spears across one end of each slice of Parma ham with their tips protruding above the fat. Lay a slice of feta on top within the ham, then roll up into a parcel and arrange in a row in a roasting pan, feta sitting up.
Whizz the bread to coarse crumbs in a food processor, and toss in a bowl with 1tbsp oil and the thyme. Scatter over and around the parcels. (You can prepare them to this point well in advance, in which case, cover and chill in the fridge).
Preheat the oven to 220C/ 425F/Gas 7. Drizzle with a little more oil and bake for around 15-20 minutes until the crumbs are golden. Serve with flatbreads and a tomato salad.