Roasted asparagus in Parma ham with diced tomatoes

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel the lower third and cut off the ends. Cook the asparagus in boiling salted water for 6-8 minutes. Rinse under cold water and drain. Wash, halve and seed the tomatoes.

2. 2

   Dice the flesh. Mix white wine vinegar, balsamic vinegar, salt and lemon pepper. Whip oil into it and add the tomato cubes. Wash the marjoram, dab dry and, except for a few stalks for garnishing, remove the leaves.

3. 3

   Wrap each asparagus in a slice of Parma ham. Heat the fat in a frying pan and fry the asparagus for about 2 minutes, turning it until golden brown. Arrange on 4 plates and spread the vinaigrette on top.

4. 4

   Sprinkle with marjoram leaves and serve garnished with marjoram. Serve with fresh baguette.