Summary

Ingredients

• 24 stalks asparagus, green
• 8 slices ham (prosciutto), finely chopped
• 15 olives, black, without a core
• 2 cloves garlic
• 125 ml olive oil
• 125 ml white wine
• 1 teaspoon butter
• sugar
• 5 small potatoes
• Parmesan, freshly grated
• salt and pepper
• oregano

Print Recipe Pin Recipe

Instructions

1. Clean the potatoes, cook until firm, peel and cut into small pieces. Wash and clean green asparagus and, as usual, peel the lower part. Press black olives through the garlic press so that they become a paste. Also press the garlic cloves through.
2. Spread the olive paste and garlic in an ovenproof, flat dish on the bottom, season with salt and pepper and pour olive oil on top. Bring the water with white wine, salt, possibly sugar and butter to the boil and steam the asparagus until firm to the bite.
3. Lift out the asparagus stalks, let them drain and wrap 3 stalks tightly in the middle with a sheet of prosciutto. Place the asparagus prosciutto packets side by side in the ovenproof dish on the olive oil paste.
4. Scatter the chopped potatoes on top, sprinkle with a little parmesan and drizzle with olive oil. Season with salt, pepper and oregano and bake in the oven for 10-15 minutes over high heat.
5. Arrange in the form on the table.