Gratinated White Asparagus with Parma Ham and Herb Butter

Preheat the oven to 220 °C top/bottom heat. Finely grate the peel of the organic lemon and squeeze the juice from one half. In a small bowl, mix the soft butter with the finely chopped herbs (parsley, chives, thyme, and optionally wild garlic), the pressed garlic, lemon juice, and half of the grated peel. Season with salt and white pepper and let it firm up in the refrigerator.

Thoroughly peel the white asparagus and cut off the woody ends. Cook in plenty of salted water for 5 to 8 minutes, depending on the thickness of the spears, until al dente. Immediately quench the asparagus in ice water to stop the cooking process and preserve its color. Then drain well.

Wrap 2-3 asparagus spears each with a slice of Parma ham and place them side by side in a greased baking dish. Season with a little white pepper, sprinkle with grated Parmesan and the remaining lemon zest. Distribute the prepared herb butter in flakes over the asparagus. Gratinate in the preheated oven for about 15 minutes until golden brown.