Original green asparagus with proscuitto
5
8
4
No
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 slices of finely chopped original proscuitto
- 60 ml (4 tablespoons) of cheese shavings, finely sliced Parmigiano Reggiano
Preparation
Side-by-side mode
- Cook asparagus in a lot of salted boiling water (for about 8 minutes). Drain. Refresh with cold water. Drain over 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 slices of proscuitto at the bottom of the asparagus and slightly undulate the slices.
- Sprinkle with shavings of Parmigiano Reggiano.
