
Green Asparagus with Crispy Ganda Ham and Vegan Parmesan
Ingredients
Preparation
Prepare the toppings. Heat your oven to 200°C. Spread the Ganda/cured ham/prosciutto between two sheets of baking paper and dry them in the oven for 20 minutes until crispy. Grate or process the bread slices to make breadcrumbs, rub together with 1 tbsp Alpro Soya Baking and Frying and bake in the oven until golden brown.
Cook the asparagus. Clean and peel the spears and remove the hard, thick ends. Bake them in the remaining Alpro Soya Baking and Roasting until al dente and season with freshly ground pepper.
Make the dressing: Mix the Alpro Simple Plain together with 10g grated Parmesan, the mustard, lime juice and zest, pepper and salt.
Serve the baked asparagus topped with shavings of Parmesan, the dried Ganda/cured ham/prosciutto and rocket. Drizzle on the dressing and finish with a few luxurious drops of truffle oil, the bread crumble and a twist of sea salt.
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