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Green Asparagus with Crispy Ham and Parmesan
Lactose free
Soya
Appetizers
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24 green asparagus spears
100g rocket
2 tbsp olive oil
8 slices proscuitto/cured ham
2 slices brown bread
30g parmesan
2 tbps mustard
1 lime, juice and zest
Freshly ground black pepper
Sea salt
10g Parmesan, grated
4 tbsp Alpro No Sugars alterantive to yogurt
Asparagus is only in season for a few precious days a year. The spears will stay fresh longer if you keep them wrapped in a damp towel in the fridge until you’re ready to use them.
Gluten free? No problem, just use a gluten free bread instead of the brown bread to make your crumbs.
Ingredients
24 green asparagus spears
100g rocket
2 tbsp olive oil
8 slices proscuitto/cured ham
2 slices brown bread
30g parmesan
2 tbps mustard
1 lime, juice and zest
Freshly ground black pepper
Sea salt
10g Parmesan, grated
4 tbsp Alpro No Sugars alterantive to yogurt
Asparagus is only in season for a few precious days a year. The spears will stay fresh longer if you keep them wrapped in a damp towel in the fridge until you’re ready to use them.
Gluten free? No problem, just use a gluten free bread instead of the brown bread to make your crumbs.
Preparation
1
Prepare the toppings. Heat your oven to 200°C / 180 ° fan/ gas 4. Spread the 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 olive oil and bake in the oven until golden brown.
2
Cook the asparagus. Clean and peel the spears and remove the hard, thick ends. Drizzle over the remaining olive oil, season with salt and pepper and bake in oven for 10 minutes until al dente.
3
Make the dressing: Mix the Alpro ‘No Sugars’ plain alternative to yogurt together with 10g grated Parmesan, the mustard, lime juice and zest, pepper and salt.
4
Serve the baked asparagus topped with shavings of Parmesan, the dried cured ham/prosciutto and rocket. Drizzle on the dressing and finish with the bread crumbs and a twist black pepper.
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