To make the tapenade, combine the ingredients down to and including the vinegar in a food processor and blend until smoothish, but allowing some texture to remain.
Fold in parsley if using, and season to taste.
Boil or steam the asparagus, drain, set aside and leave until cold. (To boil submerge in a large pan of boiling water, cover and cook for 3-6 minutes. To steam, stand the asparagus in 3 inches of boiling water, cover and cook for 3-6 minutes).
Spread each slice of parma ham thinly with tapenade.
Wrap each asparagus spear in a slice of the tapenade-spread parma ham and serve.
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