Asparagus with ham and pesto
- Slices of dried ham (e.g. Ganda, Parma or Serrano ham)
- Basil pesto (recipe: see tip)
- Mousseline sauce (hollandaise sauce + cream + lemon juice)
- Olive oil, salt and pepper
Peel the asparagus, remove the ends (the hard part) and cook it in salted water until tender. Baste it with a little olive oil and grill it for a few seconds with the slices of dried ham. Then cut the ham into strips. Place the asparagus on a plate, add the reheated sauce and garnish with the dried ham and basil pesto.
Ingredients: olive oil, pine nuts, fresh basil, salt and pepper, parmesan
Put the pine nuts in the food processor and chop them finely. Add the basil, salt and pepper and continue to chop for a few seconds. While the machine is still switched on, add the olive oil until you have a smooth consistency. Finish it off by adding the parmesan and leave the food processor running for another few seconds. If stored in small properly sealed container, the pesto will keep for at least two weeks.