Parma Ham Asparagus Recipes

ASPARAGUS AND PARMA HAM

Steps:

• First, make the hollandaise. In a glass or metal bowl whisk together the egg yolk and lemon juice until pale and frothy. Melt the butter in the microwave until just liquid (not bubbling!). Bring a small saucepan of water to a medium simmer. Place the bowl with the egg yolk in it over the pan (make sure it's not touching the water underneath). Whisk and then add the butter a little at a time. Whisk consistently until you get a creamy and thicker consistency. Remove from the heat and cover with foil to keep warm. (see note 3)
• Heat the olive oil in a frying pan/skillet over high heat. If you have a griddle/ridged pan then use that. When smoking hot add the asparagus and cook for 3 minutes, turning often. (see note 4)
• Layout the parma ham pieces and then remove 4 pieces of asparagus and place them in the middle of each. Roll into a round parcel.
• Place the asparagus parcels back into the hot pan and cook for a further 2-3 minutes, turning often, until golden on all sides. (see note 5)
• Serve with the hollandaise drizzled on top and the cayenne scattered over.

CRISPY PARMA HAM AND ASPARAGUS SALAD

Steps:

• Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
• Drain the eggs and asparagus and cool under cold water.
• Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
• Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
• Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.

PARMA HAM & ASPARAGUS RISOTTO

Steps:

• Heat Olive Oil in a large saucepan and saute onion until soft.
• Add rice and continue to cook for 2 minutes.
• Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
• After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
• Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
• Serve sprinkled with parmesan cheese.