Asperges vertes avec jambon de Parme croquant et Parmesan

Ingredients

  • 24 asperges vertes
  • 100g de roquette
  • 50g de margarine
  • 8 tranches de jambon de Parme/jambon cru
  • 2 tranches de pain complet
  • 30g de parmesan
  • 4 cuillères à soupe d'alternative végétale au yaourt Nature Sans Sucres Alpro
  • 10g de parmesan râpé
  • 2 cuillères à café de moutarde
  • Le jus et le zeste d'un citron vert
  • Quelques gouttes d'huile de truffe
  • Du poivre fraîchement moulu et du sel

Preparation

  1. Commence par le commencement en préchauffant le four à 200°C. recouvre ta plaque de cuisson de papier sulfurisé, mets-y les tranches de jambon et enfourne-les pendant 20 minutes jusqu'à ce qu'elles soient super-croquantes.
  2. Émiette ton pain et mélange la chapelure obtenue à une cuillère à soupe de margarine. Fais cuire la mixture au four jusqu'à ce que ce soit doré. Passons aux asperges ! Nettoie et épluche-les pour en retirer la partie dure et épaisse. Enfourne-les avec la margarine restante jusqu’à ce qu’elles soient cuites mais légèrement fermes et assaisonne avec du poivre fraîchement moulu.
  3. C'est au tour de la sauce : mélange l'alternative végétale au yaourt Nature Sans Sucres Alpro, les 10g de parmesan râpé, la moutarde, le jus et le zeste de citron, poivre et sel.
  4. Sers les asperges cuites agrémentées de parmesan émietté, du jambon séché et de la roquette. Verse un filet de sauce par-dessus et finis par quelques gouttes d'huile de truffe, de miettes de pain et d'une pincée de sel.
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