White Asparagus in Saltimbocca Style

Ingredients

• 1 kg white asparagus
• 2 lemons
• a pinch of sugar
• 1 tsp salt
• 1 tsp butter
• 1 bundle sage
• 240 g Parma ham (16 thin slices)
• 1 tsp Olive oil
• black pepper to taste
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Wash, peel, and trim the woody ends of the asparagus. Rinse half a lemon hot, grate its zest and squeeze out the juice. Cook the asparagus in plenty of water with lemon juice and zest, a pinch of sugar, salt, and butter for about 15 minutes until just tender.

2. 2.

   Meanwhile, wash the sage, shake off excess moisture, and pluck the leaves. Drain the asparagus from the water and pat dry on kitchen paper. Bundle into groups of eight and wrap each bundle with two slices of ham, including some sage leaves in the wrap. Lightly oil a baking sheet.

3. 3.

   Place the bundles on the sheet, season with pepper, and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 10–15 minutes until golden brown. Sprinkle Parmesan over the top and serve.