Parmesan Biscuits, Bayonne Ham And Green Asparagus In A Black Olive Vinaigrette
INGREDIENTS Serves 8
8 slices of Sarrade Bayonne Ham
32 green asparagus
300g grated Parmigiano Reggiano
1 tbsp flour
20g black olive tapenade
8cl olive oil
2cl sherry vinegar
Freshly ground pepper
Peel the asparagus and trim the woody ends (the white parts).
Bring a large pan of water to the boil, add some coarse salt and cook the asparagus for 5-6 mins. Once cooked, cool the asparagus in ice-cold water before leaving them to dry on some kitchen paper.
Preheat the oven to 200°C.
Mix together the grated parmesan and flour. Spread a very thin layer of the parmesan mix across a non-stick baking sheet and cut out 16 circles using a 9/10 cm diameter cookie cutter.
Bake the biscuits in the oven for approximately 5 minutes or until golden. Place to one side.
In a bowl, mix together the tapenade, vinegar and olive oil. Season to taste. The tapenade will already be quite salty.
Cut the slices of Sarrade Bayonne Ham and asparagus in half.
Dress with the black olive vinaigrette.
To assemble, place one parmesan biscuit in the centre of the plate, then half a slice of Bayonne Ham, 4 dressed asparagus (heads and tails) and half a slice of ham, topped with another parmesan biscuit.