John Myers
Asparagus in Parma Ham As Starter
The perfect asparagus in parma ham as starter recipe with a picture and simple step-by-step instructions.
- 12 White asparagus
- 1 Shallot
- 1 Clove of garlic
- 0,5 bunch Flat-Leaf parsley or basil
- 4 size Slices of Parma ham
- 6 tablespoon Finest olive oil
- 2 tablespoon Balsamic vinegar
- Black pepper
- Salt
- 40 g Parmesan in one piece
- Peel and trim the asparagus. Cook in the steamer at 100 ° for 14 minutes or cook in approx. 1 l salted water with butter and sugar until al dente. Then drain on a kitchen towel.
- Chop the shallot, garlic and parsley or basil.
- 3 Wrap the asparagus with 1 slice of Parma ham, possibly secure with a toothpick. Then fry the asparagus bunches in the frying pan in olive oil over medium heat for about 5 minutes, turning frequently. halfway through the roasting time, add the shallot, garlic and parsley or basil.
- Finally, season the asparagus dish with balsamic vinegar, a little salt and pepper. Arrange on the plate and grate the Parmesan over the top with a peeler.
- With a white wine risotto there is also a complete meal.
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