Asparagus on salmon wrapped in ham

Ingredients for 2 servings:

• 2 salmon fillets (frozen, approx. 250 g)
• 4 stalk(s) asparagus
• 4 slices of Parma ham
• 1 small lemon(s), the juice
• Salt
• pepper
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the salmon in the refrigerator a few hours in advance, but it doesn’t need to be completely thawed. Sprinkle the salmon on both sides with squeezed lemon juice and season with salt. Peel the asparagus. Heat water in a large pot and place the asparagus in the boiling water. After 1 minute of cooking, remove it and place it in a bowl of ice-cold water. Remove the asparagus from the water and pat dry. Place two asparagus spears on a salmon fillet and wrap the ham around it. If one slice of ham isn’t enough, simply use two (you can use Serrano ham or any other ham instead of Parma ham). Place this “package” in a baking dish. Tip: If you like, you can add some mild cheese (mozzarella, grated gratin cheese) on top. Preheat the oven to 200°C. Place a few knobs of butter next to the salmon and asparagus packages. Place in the hot oven for about 20 minutes, until the ham is crispy on top. The asparagus will not be soft, but rather firm and crispy. Arrange on a plate, add a little melted butter, and serve immediately. Note: This recipe can, of course, be scaled up to serve larger portions. Two asparagus spears are required per salmon fillet.