Prosciutto asparagus with parsley potatoes
Ingredients
for 4 portions
- 500 g white asparagus
- 100 g prosciutto
- Organic lemon
- olive oil
- salt, pepper
- 1 kg potatoes
- 2 tbsp butter
- 2 bunches of parsley
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Peel the asparagus and cut off the ends
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Peel the potatoes
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Wrap each asparagus spear (in the middle only) with ham, place on a paper-lined baking tray, season and drizzle with olive oil
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bake at 190 °C for a quarter of an hour, turning once in the oven
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While the asparagus bakes, cook the potatoes in salted water, zest and juice the lemon and wash the parsley
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Shortly before the potatoes are done, melt a little butter in a pot to toss the cooked potatoes in it, then arrange them with the asparagus on the plates
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Just drizzle/sprinkle with lemon juice/zest and enjoy garnished with parsley
