Asparagus plate with cranberry-ham salsa
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 2.5 kg white asparagus
- 7-10 Tbsp Salt
- 20 g Sunflower seeds
- 2 Spring onions
- 200 g sliced raw ham
- 2 TABLESPOONS Balsamic cream (bianco)
- 7-10 Tbsp Juice
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper, chili powder
- 50 g dried cranberries
- 1 handful of rocket leaves
Directions
- 1
Peel the asparagus and cut off the ends. Cook in salted water for about 12 - 15 minutes.
- 2
Roast the sunflower seeds in a small pan without fat. Clean, rinse and finely chop the spring onions. Dice ham. Mix balsamic cream with orange juice and olive oil. Season to taste with salt, pepper and chilli powder.
- 3
Mix in spring onions, ham, cranberries and sunflower seeds.
- 4
Rinse off the rocket, shake dry and clean.
- 5
Drain the asparagus and place on a plate. Pour some cranberry and ham salsa over it and sprinkle with rocket leaves. Serve the rest of the salsa separately.
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