FRESH ASPARAGUS IN PARMA HAM GRATIN WITH BALSAMIC PLUMS
This week’s blogger that will be featured on RSG on Thursday morning is the bubbly Christie-Anne Wolmarans from Johannesburg. Judging by the flavors that she has combined in this recipe, I can see a long and prosperous career in food for this vibrant lady.
This recipe was created by Christie for the November 2011 Readers’ issue of TASTE magazine.I have never met Christie in person, but I have seen her delicious creations on Facebook and Tastemags where she is a regular blogger.She is a passionate foodie who wishes to follow a career in the food industry and because she studied journalism as well, there are so many possibilities for her. I really wish you well Christie! For now, let’s make this delicious summer dish!
FRESH ASPARAGUS IN PARMA HAM GRATIN WITH BALSAMIC PLUMS(recipe copied with permission of Christie)
16 large asparagus spears, cleaned and trimmed
8 Parma ham slices
4 t butter, softened
1 T Parmesan grated
sea salt and freshly ground black pepper
4 ripe plums
extra virgin olive oil, for drizzling
balsamic vinegar, for drizzling
rocket leaves, for serving
MethodCook the asparagus in boiling water for about 30 seconds.
Drain and refresh in cool water. Drain once more and pat dry.
Make parcels by wrapping two stems of asparagus in a slice of Parma ham.
Divide the parcels between four ovenproof plates.
Combine the butter and Parmesan, dot onto the asparagus parcels, season with black pepper and place under a hot grill for 4 minutes, or until slightly crisp and golden.
Halve the plums and arrange on the plates, drizzle with olive oil and balsamic vinegar and top with fresh rocket leaves. Season and serve immediately.
Cook’s note: Use fresh white asparagus if available, and add figs to the salad in season