Asparagus salad with parmesan chips

Name: Asparagus salad with parmesan chips
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 400-500 g green asparagus; 3-4 small bunches of carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 thin slices of Serrano ham; 3-4 Tbsp Oil; 3 TABLESPOONS white balsamic vinegar; 2 TABLESPOONS apple juice; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

400-500 g green asparagus
3-4 small bunches of carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 thin slices of Serrano ham
3-4 Tbsp Oil
3 TABLESPOONS white balsamic vinegar
2 TABLESPOONS apple juice
baking paper

Directions

1
Finely grate the parmesan. Line a baking tray with baking paper. Sprinkle cheese about 1/2 cm thick as a rectangle. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3)
2
Bake for 5-8 minutes until the parmesan has melted light brown. Let it cool down
3
Wash the asparagus, cut off the woody ends generously, peel the carrots (leave some green if necessary) and wash them. Asparagus, up to the tips, cut into slices. Halve or quarter the tips and carrots lengthwise. Steam carrots in little boiling salted water covered for about 6 minutes. Add the asparagus after about 3 minutes. Drain, cool down
4
Cut the ham in half lengthwise. Fry until crispy in 1 tbsp. hot oil, remove. Stir vinegar and apple juice into the frying fat, season. Stir in 2-3 tablespoons of oil. Mix with the vegetables. Break Parmesan cheese into pieces. Arrange on the salad with ham