Raw and cooked asparagus, smoked ham and parmesan tiles - Nest in Normandy Dieppe

Raw and cooked asparagus, smoked ham and parmesan tiles

Ingredients: Yields 4 servings

From the fresh produce market:
20 green asparagus spears

From the cheesemarket:
100g Parmigiano Reggiano

From the grocery store:
20g of black olive tapenade
4 thin slices of dry-cured ham

From your larder:
8cl olive oil
2cl sherry vinegar
fleur de sel
salt, pepper

  •  Reheat the over to 200°C (gas mark 7).
  • Fill a large pan with water, add coarse sea salt and bring the water to the boil.
  • Trim the small green leaves and the white parts of the spears.
  • Using a vegetable peeler or mandolin, slice 5 asparagus spears lengthwise into thin strips and plunge them into ice-cold water.  Set aside in a cool place.
  • When the water has reached the boil, plunge the remaining spears into it for 6 minutes.  Then chill them in the ice-cold water so that they keep their deep color.  Drain on paper towels.
  • Spread the grated parmesan very thinly on a baking sheet. Place the sheet in a hot oven for approx. 5 minutes until the parmesan turns a rich golden color.  Let the parmesan cool before breaking it into small pieces.
  • Prepare the vinaigrette: Combine the tapenade, vinegar and olive oil and add salt and pepper.
  • Drain the asparagus strips and season with 1/2 of the vinaigrette.
  • Place 5 cooked asparagus spears on a plate and spoon the  vinaigrette over them.  Top with the salad of asparagus strips and a slice of dry-cured ham. Garnish with the parmesan tile pieces.