Prosciutto-wrapped asparagus with chive vinaigrette

Preheat the oven to 200°C, gas mark 6. In a pestle and mortar, crush ½ the garlic clove with 1 tbsp olive oil. Toss with the asparagus to coat; season with black pepper.

Firmly wrap the middle of each asparagus spear in ½ a slice of ham. Lightly grease 2 large baking trays, divide the asparagus between them in a single layer and bake for 15 minutes, until the ham is crisp and the asparagus tender.

Meanwhile, put the remaining 4 tbsp oil and ½ garlic clove in a small food processor with the remaining ingredients and 2 tbsp water. Season and blend to make the vinaigrette. Serve with the asparagus.