Danny Boome
from
Danny by the Sea
For a perfect appetiser or party nibble, Danny Boom tempts with simple but stylish spears of asparagus wrapped in salty Parma ham
For a perfect appetiser or party nibble, Danny Boom tempts with simple but stylish spears of asparagus wrapped in salty Parma ham
Asparagus nibbles
Method
1. Trim and blanch the asparagus spears in boiling water. Refresh immediately in iced water to keep the colour.
2. Wrap the Parma ham around the asparagus, leaving the tips exposed and lay out on a pretty platter.
3. Garnish with lemon wedges and a sprinkling of black pepper.
Prep:
10 min
Cook: 2 min
Cook: 2 min
Ingredients
12 asparagus spears175g Parma ham, sliced
To serve
1 lemon, cut into wedges1 pinch freshly ground black pepper
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