Summary

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

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Instructions

1. Mix the marinade ingredients together and place in a shallow bowl.
2. Peel the asparagus, cut off the heads and use them elsewhere.
3. Slice the bars lengthways into 1-2 mm thick slices. Blanch in boiling salted water for 1-2 minutes.
4. Remove and drain. Marinate for at least 30 minutes.
5. Cover the drained asparagus slices with the halved ham slices and roll up.
6. To serve, drizzle with a little marinade and garnish with herbs.
7. Note:
8. Salmon ham with a herb rim looks particularly pretty.
9. But you can also use Serrano or Parma ham.
10. We also like Italian spinata piccante very well with it.