John Myers
Ingredients for 2 servings:
- 1 kg asparagus, white, thick spears
- 4 tomatoes (Tasty Tom) or other aromatic
- 6 slices of ham (Serrano)
- 100 g Parmesan, or Grana Padano
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Peel the asparagus thoroughly and trim the ends so that the stalks fit into a casserole dish. Save the skins and ends to make a soup later. Depending on the thickness of the stalks, cook in salted water with a little sugar and butter for 12-15 minutes, until the asparagus is al dente. In the meantime, thinly slice the tomatoes, tear the ham into pieces, and grate the cheese. I always use the whole one; it’s simply tastier. Place the asparagus in a casserole dish. Distribute the tomatoes all over the asparagus, along with the ham. Then sprinkle the grated cheese on top. Place in a preheated oven at 175°C for about 15 minutes. Tip: This also tastes delicious with cantaloupe melon and ham, or for vegetarians, with a boiled, sliced egg and tomatoes. Boil the asparagus skins and ends in the asparagus water from before. Drain, refine the broth with cream or cremefine, add a few fresh herbs and enjoy a delicious soup.
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