Green asparagus and carrot salad with Serrano ham and Parmesan chips

Ingredients

Directions

1. 1

   Finely grate the parmesan. Cover a baking tray with baking paper and sprinkle the Parmesan cheese on it so that the streets are about 2 cm thick and 8 cm long. Put the baking tray into the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for about 5 minutes until the Parmesan cheese has melted and is light brown.

2. 2

   Remove the tray from the oven and let it cool down. Wash the asparagus, cut off the woody ends. Peel the carrots, leave some green and wash them. Blanch carrots and asparagus in bubbling salt water for about 4 minutes.

3. 3

   Then immediately rinse in cold water and let it drain on a sieve. Heat the oil in a pan. Cut the ham in half lengthwise and fry until crispy in the pan. Drain on kitchen paper.

4. 4

   Mix olive oil, vinegar and apple juice. Season with salt and pepper. Cut the lower asparagus pieces into slices, shortening asparagus tips to about 5 cm. Cut carrots and asparagus tips in half lengthwise, marinate with the sauce and put on plates.

5. 5

   Serve the salad garnished with parmesan and ham strips.