Easy Archives | National Dish https://www.nationaldish.co.uk/tag/easy Recipes and Restaurant Reviews Wed, 30 Aug 2017 15:52:03 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png Easy Archives | National Dish https://www.nationaldish.co.uk/tag/easy 32 32 Asparagus wrapped in Parma ham | espárragos en jamón de Parma | What is the national dish of Italy? https://www.nationaldish.co.uk/recipe/how-do-you-make-asparagus-wrapped-in-parma-ham-national-dish-italy https://www.nationaldish.co.uk/recipe/how-do-you-make-asparagus-wrapped-in-parma-ham-national-dish-italy#respond Thu, 04 May 2017 23:38:44 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1549 Aspargus wrapped in Parma ham is clearly a side dish, one that you can put next to a lot of mains. It’s very easy, tastes good and even look fun. What’s not to like? It’s asparagus wrapped in bacon for fuck sake and anything wrapped in …

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]]> Asparagus wrapped in Parma ham national dish Italy
Asparagus wrapped in Parma ham, olive oil and sea salt
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Italy

Aspargus wrapped in Parma ham is clearly a side dish, one that you can put next to a lot of mains. It’s very easy, tastes good and even look fun. What’s not to like? It’s asparagus wrapped in bacon for fuck sake and anything wrapped in bacon is a thing to behold, uhhhhh

I eat bacon as a condiment!

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.
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
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 Italy

    Grazia

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