Recipe: Asparagus tips in Parma ham (From Bromsgrove Advertiser)

Recipe: Asparagus tips in Parma ham

12:41pm Friday 1st May 2009

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IT’S that time of year again when spears of British asparagus appear – the tell-tale sign that we are well and truly over winter, and summer is just around the corner.

Asparagus can be used in a variety of delicious dishes from risottos to salads, it’s fantastically good for you, it’s packed with nutrients, and bursting with taste.

The British asparagus season only lasts eight weeks, so make the most of it while you can.

Maille is France’s leading mustard and sauce producer and it has produced these recipes to enjoy rounds of asparagus – preferably freshly-picked in the Vale of Evesham.

RECIPE: ASPARAGUS TIPS IN PARMA HAM

Try this recipe of tender tips of asparagus wrapped in Parma ham and served with Maille hollandaise sauce. Serves four.

Ingredients

16 spears of asparagus
Sea salt
4 slices Parma ham
4 tbsp Maille hollandaise sauce

Method

Hold an asparagus spear at the top in one hand then grasping the end with the other hand, snap the spear at the base. It will break off at a natural point removing the tough end from the tender spear. Discard the tough end. Repeat with all the other spears.

Bring a large pan of water to the boil, add salt. Plunge spears in and cook for 2-3 minutes, depending on size.

Drain and immediately plunge into iced water for five minutes to stop the cooking and retain the bright green colour.

Remove from iced water and blot on kitchen paper. Wrap bundles of three or four asparagus spears in Parma ham.

Serve with Maille hollandaise sauce on the side.

RECIPE: SALSA VERTE

Large handful (100g) of thin French beans, trimmed
Large handful British asparagus
3 or 4 large broccoli florets
Large handful of baby broad beans
2 heads chicory, separated into leaves
75g/3oz frozen peas
2 tbsp Maille vinaigrette
(see below)
Salt and freshly ground
black pepper

For maille vinaigrette:

6 tbsp olive oil
2 tbsp balsamic vinegar
Pinch of sugar
Black pepper
Pinch of salt
Mix together until mixture thickens slightly, taste and add more vinegar or oil to taste

Method

Separately blanch French beans, asparagus, frozen peas and broccoli.

Drain and refresh under cold water.

At the same time, cook broad beans in boiling lightly salted water, drain and peel off outer skins. Discard these. Place all in a large bowl with chicory leaves. Pour over Maille vinaigrette. Toss lightly.

Divide salad between serving bowls and enjoy. Serves 4

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