Green asparagus in ham and melon with mint

Ingredients for 6 servings:

• 30 stalk(s) asparagus, green
• 10 slices of raw ham
• ½ bunch rocket
• 60 g Parmesan
• 1 Galia melon or honeydew melon
• 30 fresh mint leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Finger food

If necessary, peel the bottom of the asparagus and trim off any woody ends. Evenly trim the stalks, including the heads, to about 15 cm. Blanch them in boiling water for 5 minutes until cooked through but still firm to the bite, then refresh in ice-cold water. Blanch the lower sections as well and use them for another purpose, for example, for scrambled eggs with asparagus. Grate the Parmesan cheese into coarse shavings. Wash the rocket and pat dry. You need fewer, but attractive, not too large leaves. Cut the melon into bite-sized pieces. Cut the ham slices into thirds lengthwise; the ham strips should be about 4 cm wide. Halve each asparagus stalk and place both halves side by side on a strip of ham. Add a few Parmesan shavings and a rocket leaf and wrap them up so that the asparagus head and rocket peek out. Arrange the rolls on a platter with the melon cubes. Top each piece of melon with one or half a mint leaf and secure with a party pick if necessary.