Asparagus and Ham Rolls with Difference
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 mins |
| Total Time | 1 hr 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 24) |
Ingredients
- 2 stalks asparagus, white, as thick as possible but not hollow
For the marinade:
- 1 teaspoon mustard, hotter
- 1 teaspoon honey
- 2 tablespoon balsamic vinegar, lighter
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 50 ml vegetable stock or poultry
- salt and pepper
Also:
- 12 slices ham, (see note)
- Herbs, for garnish
Print Recipe
Pin Recipe Instructions
- Mix the marinade ingredients together and place in a shallow bowl.
- Peel the asparagus, cut off the heads and use them elsewhere.
- Slice the bars lengthways into 1-2 mm thick slices. Blanch in boiling salted water for 1-2 minutes.
- Remove and drain. Marinate for at least 30 minutes.
- Cover the drained asparagus slices with the halved ham slices and roll up.
- To serve, drizzle with a little marinade and garnish with herbs.
- Note:
- Salmon ham with a herb rim looks particularly pretty.
- But you can also use Serrano or Parma ham.
- We also like Italian spinata piccante very well with it.
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