Ingredients
3 asparagus spears
2 slices of parma/serrano ham
Olive oil
Chervil
Chives
Micro cress or rocket and mizuna leaf
Using American asparagus which is in season at the moment, choose 3 spears per person. Trim to fit your plate size and peel the ends to a point. Blanch in salted boiling water until crunchy, then place immediately into iced water (this will keep the colour green).
Mix some chervil sprigs and chopped chives with olive oil and blend together (this will give the oil a strong green colour with plenty flavour). If available some supermarkets are now stocking Micro cress, this is baby leafs that have just sprouted and are full of flavour, if not available you can use rocket and mizuna leaves or any baby leaves.
The Parma/Serrano Ham is available already sliced. Arrange the ingredients on plate as shown or make your own up. Leave the dressing to just before serving. A quick and simple starter to please anyone.
Created and photographed by
Helen Claassen
(Sous chef at Church House Conference Centre)
