Asparagus with Mozzarella Ham Parcels

Wash and clean the asparagus. Peel the white asparagus completely, the green asparagus only the lower third. Heat salted water with a teaspoon of butter and sugar and cook the pale asparagus for about 15-20 minutes, add the green asparagus for the last twelve minutes and cook. Drain the asparagus and arrange in a baking dish. Wash sage leaves, pat dry, pluck 16 leaves and cut in half. Cut mozzarella into 16 slices, sprinkle with pepper and top each with half a sage leaf. Cut ham slices in half and wrap around mozzarella slices to form small packets. Arrange ham parcels on asparagus and gratinate in preheated oven at 250 degrees (gas mark 4) until cheese is slightly melted. Melt the remaining butter in a saucepan, chop the remaining sage leaves, add and brown briefly. Season with lemon juice and pour over asparagus au gratin. Garnish with a sprig of sage if desired and serve with ciabatta bread.

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