make sure you do not add salt anywhere in this recipe as the Parma ham and parmesan will provide all the saltiness you need. I like it served with rocket because it is quite bitter, and complements the sweet taste of the asparagus.
16 large asparagus spears
8 slices of Parma han
1 oz butter,softened
1 oz parmesan cheese, freshly grated
5 tbsp olive oil
3 tbsp balsamic vunegar
3 oz rocket
freshly ground pepper
1. Prepare the asaparagus by trimming off the lower part about 1 in and peeling the stalk.
2. Bring a large frying pan of water to a steady simmer, add the asparagus and simmer for 4 minutes,until bright green and just tender. Drain and set aside to cool slightly.
3. Wrap 2 asparagus spears in each slice of parma ham and place on a foil-lined grill pan. Beat the butter and Parmesan cheese together, seasoning with freshly ground black pepper.
4. Dot the parmesan mixture all over the wrapped asparagus and place under a hot grill for 4 minutes, until the cheese is bubbling.
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This post was written by admin on February 2, 2011
