Basil mayonnaise: Blanch basil in boiling water for 1 minute then plunge into cold water. Drain and squeeze out excess water. Blend in food processor with olive oil to a purée, then add the mayonnaise, lemon juice and grated Parmigiano Reggiano. Season to taste.
Slice open the baguettes, top with peashoots, basil leaves, shaved Parmigiano Reggiano and slices of Parma Ham.
Recipe courtesy of Parma Ham