Recipes

Green Asparagus and PGI dry-cured Valais

Name: Green Asparagus and PGI dry-cured Valais
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Valais green asparagus; 10 thin slices of PGI dry-cured Valais ham; 10 cl mayonnaise; 10 cl single cream; 1 tbs balsamic vinegar; Salt and pepper

Category
Starter
Difficulty
Easy
Nutritional value / pers.
120 kcal
Total time
35 min
Preparation time
15 min
Cooking time
20 min

Ingredients (4 people)

Preparation

Boil a large pot of salted water. Wash the asparagus in cold water, and tie in small bunches. Dip into boiling water and cook for 15 to 20 minutes depending on their size.
For the sauce, whip the cream and mix with the mayonnaise, add the balsamic vinegar. Season to taste.
Once the asparagus is cooked, rinse it under a drizzle of cold water, then drain with absorbent paper and remove the string.
On a plate, combine the asparagus in threes and roll them up with a slice of dry-cured ham.
Serve with the sauce.