Saturday, May 10, 2008
Asparagus with Tarragon Vinaigrette and Parma ham.
This makes a lovely starter for four.
You will need:
200g fresh asparagus per person
3 tbsp classic vinaigrette
1 sprig fresh tarragon, finely chopped
1 clove garlic, chopped fine.
100g pack of Parma ham
Add the tarragon and garlic to the vinaigrette and leave to infuse for about 30 mins.
Trim the woody ends of the stalks of asparagus and place in a steamer. No need to peel the stalks. Sprinkle with a little salt and steam for about 8 mins.
Once cooked remove from steamer and plunge in a bowl of ice-cold water, then drain well and place on a plate.
Strain the dressing over the asparagus and toss them a little, divide into four bundles, wrap them loosely in the Parma ham and put onto four small plates. Sprinkle over some chopped flat leaf parsley and serve.