Saturday, 10 May 2014

Minted Asparagus with Palma Ham and Comte.

Break off the woody ends of the asparagus and place into oven proof dish.
Roll in rapeseed or olive oil, season with salt and pepper and dot with small pieces of butter.
Place in a pre-heatd oven at 180 degrees for 8-12 mins depending on thickness of the stalks.
Place you slices of parma ham on a plate.
When the asparagus is cooked sprinkle it with finely chopped mint and place on top of the ham, drizzling with the cooking oil/butter.
Place cheese shavings on top - I used comte but others such as parmesan work well too.

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