espárragos en jamón de Parma | Asparagus wrapped in Parma ham
You can boil the asparagus for a couple of minutes first but I prefer to roast it slightly lower and slower, makes for a more intense flavour.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 8stems asparagus
- 2good glugs olive oilextra virgin and ideally Sicilian
- 2good piches sea salt flakes
- 4slices Parma ham
Instructions
- Put the oven on to 170.
- You need to snap the dry woody stalk from the asparagus, don’t cut them with a knife. Gently bend each one and it will naturally snap in the right place, handy.
- Lay them out on a plate and drizzle with the olive oil and then season well with salt.
- Lay out the Parma ham and roll four asparagus stalks from the bottom to just below the tip of the spear. You have two slice of ham per bunch.
- Place them into a small roasting tin and drizzle with a little more oil and a small pinch of salt – roast for 20 mins, check them halfway through to make sure they’re not burning, turn em over too.
- Serve straight away, goes really well with a poached hens egg.
- Thank you Italy
Grazia