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
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Put the oven on to 170.
  2. 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.
  3. Lay them out on a plate and drizzle with the olive oil and then season well with salt.
  4. 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.
  5. 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.
  6. Serve straight away, goes really well with a poached hens egg.
  7. Thank you Italy

    Grazia