Wednesday, 7 February 2018

Asparagus and Prosciutto Ham Parcels

These veggie and ham snacks make use of both green and white asparagus - never tried white asparagus before? This is a good place to start. 

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I've wrapped asparagus in bacon before. This is not a new thing. But then, as I was pushing my trolley around the supermarket, I saw a little jar of white asparagus. 

Weird, I thought. 

So I brought it home to eat it. 

White asparagus is grown without light, so it can never turn that lovely green colour we expect from our green veggies, thanks to the magic of chlorophyl. So it just stays this pasty shade while it grows, covered in thick mulch or plastic. Fresh from the jar, it's a bit fragile, so you need to lift it out carefully with a fork or it can break apart. It also has a sweet, briny flavour, which adds some contrast to the green asparagus that lies next to it. 


Asparagus and Prosciutto Ham Parcels Paleo AIP


Because the green asparagus is wrapped up in the parcel and fried without being blanched first, it retains its crunch, so you get that against the softness of the white asparagus from the jar, as well as the colour combo. It's all good, seriously. 

So next time you're after healthy nibbles, give this a try. You'll love it. We did. 

Asparagus and Prosciutto Ham Parcels
Makes 6 parcels
Ingredients
6 slices of Prosciutto
12 fresh, green asparagus tips (the tough base broken off)
12 white asparagus tips, from a jar
1 tsp olive oil

Method
On a board, lay out the slices of Prosciutto. At the end of each slice, arrange 2 green and 2 white asparagus spears, and then roll up the Prosciutto, to make a parcel. Try and angle it so that the asparagus spears are well covered by the ham, rather than a small, thick bundle in the middle. 

Once the parcels are done, heat the olive oil in a small frying pan and fry the parcels for a few minutes on each side, until the Prosciutto has turned golden and crisp. Transfer to a wooden board or serving plate and cool slightly. Eat warm. 



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