Green Asparagus and PGI dry-cured Valais

Boil a large pan of salted water. Wash the asparagus in cold water.

Plunge the asparagus into boiling water and cook for 15 to 20 minutes depending on their size.

For the sauce, whip the cream and mix with the mayonnaise. Add the balsamic vinegar, salt and pepper.

Once the asparagus is cooked, rinse the spears under a trickle of cold water, then drain on absorbent paper.

On a plate, create a trio of asparagus spears and roll them in a slice of cured ham.

Serve with the sauce.