Ingredients

  • 20 green peeled asparagus
  • 10 ml (2 teaspoons) of white wine vinegar
  • Salt and pepper
  • 2 ml (1/2 teaspoon) of Dijon mustard
  • 90 ml (6 tablespoons) of olive oil
  • 8 slice of finely chopped original proscuitto
  • 60 ml (4 tablespoons) of cheese shavings, finely sliced Parmigiano Reggiano
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Preparation

  • Cook asparagus in a lot of salted boiling water (for bout 8 minutes). Drain. Refresh with cold water. Let drain on a cloth.
  • Prepare a vinaigrette with vinegar, salt, pepper, Dijon mustard and olive oil. Stir.
  • Divide asparagus in four plates.
  • Lightly spray with vinaigrette.
  • Display 2 slice of proscuitto at the bottom of the asparagus and slightly undulate the slices.
  • Sprinkle with shavings of Parmigiano Reggiano.

Chef's notes

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