Green Asparagus with Parma Ham and Tomato Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 stalks asparagus, green
- salt
- 3 tomato (s)
- 3 tablespoon white wine
- 1 tablespoon balsamic vinegar
- Lemon pepper
- 2 tablespoon olive oil
- 16 slices Parma ham
- 1 tablespoon butter
- some marjoram
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel the lower third and cut off the ends. Cook in salted water for about 7 minutes, then quench. Halve the tomatoes, core them and cut into fine cubes.
- Whip the white wine vinegar with balsamic vinegar, salt and lemon pepper while slowly pouring in the oil. Stir in the diced tomatoes.
- Heat the butter in a non-stick pan, wrap each asparagus in a slice of ham and fry until golden brown while turning.
- Arrange on plates and spoon over the vinaigrette. Scatter marjoram on top.
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