Ham asparagus with spicy sauce
Instructions
Carefully clean the asparagus, wash them and tie in bunches, not too big, place in saucepan with enough boiling salted water to arrive under tips and let them boil a moderate heat for 20 minutes.
Meanwhile, prepare the accompanying sauce: Finely chop with the Crescent well drained capers along with boiled egg, parsley and anchovy fillets, collect the got into a bowl, add the stale bread soaked with vinegar, and chopped and well wrung embed as well chopped.
Tied up the sauce with olive oil, add salt and sprinkle with pepper.
When the asparagus are cooked at the right point, drain the cooking water, untie the mazzetti and let them cool on the countertop.
After that, formed of small clusters with 4-5 asparagus, wrap each with a slice of ham and place as on the serving dish.
Spread the prepared sauce at the base of the bunches, just beneath the ham, and halfway up asparagus, decorated with lemon slices and carrot slices.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 200 g of ham cut into slices
- 50 g of parsley
- 4 tablespoons of white wine vinegar
- == 1 hard-boiled egg
- 50 g of pickled capers
- 3 anchovy fillets
- 1/2 stale sandwich
- 1/2 cup of olive oil
- Salt
- Pepper