Roasted asparagus with Parma ham and rocket

Name: Roasted asparagus with Parma ham and rocket
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 2 TABLESPOONS Pine nuts; 2 Federation Rocket; 200 g cherry tomatoes; 3 TABLESPOONS Oil; 4-5 Tbsp white balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Butter; 8-12 discs Parma ham

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
2 TABLESPOONS Pine nuts
2 Federation Rocket
200 g cherry tomatoes
3 TABLESPOONS Oil
4-5 Tbsp white balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1-2 TABLESPOONS Butter
8-12 discs Parma ham

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in salted water for about 10 minutes until al dente, lift them out and let them drip off on kitchen paper. Roast pine nuts in a pan without fat.
2
Clean, wash and drain the rocket well. Wash and quarter the tomatoes. For the vinaigrette, beat the oil into the vinegar, then season to taste with salt, sugar and pepper. Heat butter in a pan and fry the asparagus spears in portions for about 3 minutes until golden brown.
3
Season with salt and pepper. Mix pine nuts, rocket, cherry tomatoes and vinaigrette. Arrange asparagus spears, salad and Parma ham.