Summary

Ingredients

• 1 ½ kg asparagus, white
• salt
• some sugar
• 600 g tomato (s)
• 0.5 ½ bunch basil
• 2 tablespoon lemon juice
• 8 tablespoon olive oil
• salt
• pepper
• 4 tablespoon pine nuts
• 1 bunch rocket
• 100 g Parma ham
• 60 g pecorino or parmesan cheese

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cut into 4 - 5 cm long pieces. Cook in salted water with a little sugar. Drain.
2. Wash and dice the tomatoes. Mix half of it with the chopped basil, lemon juice, olive oil, salt and pepper and puree. Add the remaining tomatoes and season to taste.
3. Roast the pine nuts in a pan until golden yellow.
4. Cut off the coarse stalks from the rocket and chop. Cut the Parma ham into wide strips. Arrange asparagus, rocket and tomato vinaigrette on plates. Slice the pecorino thinly over the top and sprinkle with pine nuts. Drape the ham around it and serve.