Take a large bunch of thin green asparagus spears (trimmed), drizzle with a little olive oil and place on a medium-hot grill pan till nicely marked on all sides.

Meanwhile, slice up a small French loaf into rounds (8 slices) and grill till lightly browned.

Rub each slice of bread with a cut clove of garlic. Place a slice of the ham on each slice, top with a few of the asparagus spears, season with sea salt and pepper and drizzle a little olive oil to finish.

Serve with an Oloroso sherry.