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" A simple starter with a twist on traditional pesto. "

Asparagus and Parma Ham with Parsley and Walnut Salsa

Added on Wed Nov 7 2007

Views 375

The Basics

• Dish: Appetizers
• cuisine: Italian
• Serves: 8
• Prep Time: 0hrs 15 mins
• Cooking Time: 8hrs 0 mins

Ingredients

Method

6-8 asparagus spears per person, depending on size
olive oil
Parma ham, one large, thin slice per person
sea salt and fresh ground black pepper
Parmesan shavings

Parsley and Walnut Salsa:
Large bunch of clean flat-leaf parsley, snipped (about 140-160 g)
2-3 large garlic cloves, smashed
100g walnuts, chopped
zest and juice of an unwaxed lemon (more is better)
30 g Parmesan cheese, shaved into slivers
6 T walnut oil
4 T groundnut or sunflower oil


First, make the salsa: Put the parsley, garlic, walnuts, lemon zest and juice into the bowl of a food processor. Whizz until coarsely chopped.

Add half the Parmesan to the bowl. Blend again. With the motor still running, trickle in the oils. Stop blending while it's still a coarse-looking purée. Adjust the seasoning. Cover and chill.

Place the asparagus in boiling water and season with a little salt. Simmer for 3-5 minutes until al dente, and drain well.

Place the Parma ham on each plate. Place the asparagus on top with the tips sticking out. Drizzle or brush the spears generously with olive oil, season, and fold over the Parma ham to cover the asparagus. Spoon a dollop of salsa on top and scatter parmesan shavings over each portion.

Note: The salsa can be made ahead. It keeps well overnight or even 2-3 days ahead. Walnut oil lasts only about one month once opened.