Asparagus and Parma Ham with Parsley and Walnut Salsa

Name: Asparagus and Parma Ham with Parsley and Walnut Salsa
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8
Cuisine: International
Ingredients: 6-8 asparagus spears per person, depending on size; olive oil; 8 slices Parma ham; sea salt and fresh ground black pepper; 1 bunch clean flat-leaf parsley, snipped (about 140-160 g); 2-3 large garlic cloves, smashed; 100g walnuts, chopped; 1 zest and juice of an unwaxed lemon (more is better); 30g Parmesan cheese, shaved into slivers; 6 tbsp. walnut oil; 4 tbsp. groundnut or sunflower oil

Over a year ago 4,283 views

Prep: 15 mins

Cook: 480 mins

Serves: 8

Starter

Ingredients

6-8 asparagus spears per person, depending on size
olive oil
8 slices Parma ham
sea salt and fresh ground black pepper
1 bunch clean flat-leaf parsley, snipped (about 140-160 g)
2-3 large garlic cloves, smashed
100g walnuts, chopped
1 zest and juice of an unwaxed lemon (more is better)
30g Parmesan cheese, shaved into slivers
6 tbsp. walnut oil
4 tbsp. groundnut or sunflower oil

Accompaniment

Description

A simple starter with a twist on traditional pesto.

Method

1
1. First, make the salsa: Put the parsley, garlic, walnuts, lemon zest and juice into the bowl of a food processor. Whizz until coarsely chopped.

2. 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.

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

4. 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.