Asparagus and ham rolls with a twist

Ingredients for 24 servings:

• 2 stalk(s) asparagus, white, as thick as possible but not hollow
• 1 tsp mustard, hot
• 1 tsp honey
• 2 tbsp Balsamic vinegar, lighter
• 1 tbsp sugar
• 1 tbsp lemon juice
• 50 ml vegetable stock or poultry
• salt and pepper
• 12 slice(s) ham , (see note)
• herbs, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 2 minutes

fine finger food, suitable for buffets, quick to make

Mix the marinade ingredients together and place in a shallow bowl. Peel the asparagus, trimming the heads and reserving a spare stalk. Slice the stalks lengthwise into 1-2 mm thick slices. Blanch in boiling salted water for 1-2 minutes. Remove and drain. Marinate for at least 30 minutes. Top the drained asparagus slices with the halved ham slices and roll them up. To serve, drizzle with a little marinade and garnish with herbs. Note: Salmon ham with a herb border looks particularly attractive. You can also use Serrano or Parma ham. We also really enjoy Italian spinata piccante with it.