Parma ham and asparagus bundlesby Janet Swann |
| Preperation time: 15 mins Cooking time: 18 mins Serves: 4 |
| Recipe Ingredients |
| 60g parma ham; 227g asparagus; 25g parmesan, freshly grated; 1/4 Dijon mustard; 4 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp caster sugar; 40g rocket leaves; salt and pepper. |
| Recipe Method |
| Cook the asparagus in boiling water for 3 mins.
Remove and cool under cold running water. Lay out the parma ham slices and divide the asparagus equally per number of parma slices. Sprinkle the asparagus with parmesan and roll the parma slices around the asparagus and parmesan forming little bundles. Using 1 tbsp of the olive oil, grease a shallow roasting dish and place the bundles in a single layer, with the folds underneath. Bake for 15 minutes in a preheated (oven 200c/gas6)until parma ham looks slightly crispy. In a bowl put the mustard, sugar, vinegar and olive oil. Season with the salt and pepper. Whisk together. Divide the rocket leaves between 4 plates and on top place the parma and asparagus bundles. Drizzle with the dressing. |
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