Marinated green asparagus

Name: Marinated green asparagus
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg green asparagus; 1/2 TEASPOON + 75 g sugar; 30 g Pine nuts; 150 ml white lactose-free balsamic vinegar; 1 TEASPOON Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Olive oil; 50 g Parmesan cheese; 4 discs (10 g each) Parma ham (ask the butcher for lactose-free variety); 7-10 Tbsp Chervil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.2 kg green asparagus
1/2 TEASPOON + 75 g sugar
30 g Pine nuts
150 ml white lactose-free balsamic vinegar
1 TEASPOON Salt
7-10 Tbsp black pepper
2 TABLESPOONS Olive oil
50 g Parmesan cheese
4 discs (10 g each) Parma ham (ask the butcher for lactose-free variety)
7-10 Tbsp Chervil

Directions

1
Clean the asparagus, cut off the lower woody ends and wash. Cut thick asparagus spears in half. Put asparagus in boiling salted water, season with 1/2 teaspoon sugar and cook for 10-12 minutes.
2
Carefully pour into a sieve and let it drain. Roast pine nuts in a pan without fat until golden. Remove from the pan and set aside. Caramelise 75 g sugar in the pan until golden.
3
In the meantime, bring vinegar to the boil in a small pot. Deglaze caramelized sugar with vinegar while stirring constantly, bring to the boil and simmer for 3-4 minutes at low heat. Season to taste with salt and pepper.
4
Add olive oil. Add the asparagus to the marinade. Leave to marinate for about 15 minutes. In the meantime, peel the parmesan slice with an asparagus peeler. Arrange the asparagus on four plates. Spread pine nuts and Parmesan cheese evenly on top.
5
Serve garnished with a slice of ham and chervil.