4
Easy
20 minutes
5 minutes
Cook the asparagus in boiling water for about 30 seconds.
Drain and refresh in cool water. Drain once more and pat dry.
Make parcels by wrapping two stems of asparagus in a slice of Parma ham.
Divide the parcels between four ovenproof plates.
Combine the butter and Parmesan, dot onto the asparagus parcels, season with black pepper and place under a hot grill for 4 minutes, or until slightly crisp and golden.
Halve the plums and arrange on the plates, drizzle with olive oil and balsamic vinegar and top with fresh rocket leaves. Season and serve immediately.
Cook’s note: Use fresh white asparagus if available, and add figs to the salad in season.
This recipe was created by TASTE reader Christie Wolmarans for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.
