Parma Ham Asparagus Food

ROASTED ASPARAGUS WRAPPED IN PARMA HAM

Steps:

• Preheat the oven to 200C/fan180C/gas 6. Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, then drain again. Set aside.
• Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
• Make bundles of 3 spears and wrap each in a Parma ham slice. Place in a baking tray and bake in the oven for 10 minutes until the ham is crisp.

ASPARAGUS UNDER WRAPS

Steps:

• To cook the asparagus: take each stalk in both hands and bend and snap off the woody end, then trim with a knife to make it neater. Lay the asparagus stalks on an opened fan steamer (or an ordinary steamer will do) - they can be piled one on top of the other. Season with salt, place them in a frying pan or saucepan, pour in about 1 inch (2.5 cm) of boiling water from the kettle, then put a lid on and steam for 4-6 minutes. If you're using Fontina, slice it into thin strips using a sharp knife. If you're using Parmesan, coarsely grate it. Now lay the slices of Parma ham out flat on a work surface, divide the strips of cheese along the centre of each slice of ham (or sprinkle with the grated Parmesan if using that), then simply lay an asparagus stalk at one end and roll the whole lot up fairly firmly. All this can be done well in advance; then, when you're ready to cook, lay the rolls on the baking sheet and pop on to the highest shelf of the oven for just 5 minutes, or until the cheese begins to melt. Serve piping hot with a little grated Parmesan to sprinkle over.

ASPARAGUS WRAPPED IN PARMA HAM

Steps:

• Cook the asparagus spears in salted boiling water for 2 minutes.
• Drain and then refresh them in cold water.
• Pat the asparagus dry.
• Cut each Parma ham slice lengthwise into 3 even strips.
• Wrap each asparagus with one strip of Parma ham.
• Heat the oil in a frying pan and gently fry each spear until the ham is crisp and browned.
• Serve immediately.

PARMA HAM & ASPARAGUS RISOTTO

Steps:

• Heat Olive Oil in a large saucepan and saute onion until soft.
• Add rice and continue to cook for 2 minutes.
• Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
• After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
• Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
• Serve sprinkled with parmesan cheese.

PARMA HAM & ASPARAGUS

Steps:

• Trim the woody ends from the asparagus and cut the stems into 1 cm lengths.
• In a saucepan, heat the oil over a high heat and cook the asparagus, onion and galric for 5 minutes.
• Reduce the heat, add the ham and cook for 1 minutes.
• In a bowl, blend the cornflour, stock, wine , soy sauce, mustard and salt and pepper and add to the pan.
• Bring to the boil, stirring and continue to cook, stirring until the mixture thickens.
• Simmer for 5 minutes.
• Garnish with rosemary sprigs and serve with the freshly cooked linguine.

CRISPY PARMA HAM AND ASPARAGUS SALAD

Steps:

• Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
• Drain the eggs and asparagus and cool under cold water.
• Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
• Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
• Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.