Green Asparagus Wrapped in Parma Ham with Garlic Aioli
Tender green asparagus, salty Parma ham, sharp homemade aioli. A 25-minute spring appetizer — no oven needed. 10 bundles, pure flavor.
Ingredients
Aioli
- 4 tablespoons mayonnaise
- 3 cloves garlic
- ½ teaspoon mustard
- few drops lemon juice
Asparagus with Parmaham
- 20 green asparagus small, cut of the ends.
- 10 slices Parma ham
Ingredients you need per step are listed below the step in Italic
Instructions
Make the aioli
- Press the garlic directly into the mayonnaise.4 tablespoons mayonnaise, 3 cloves garlic
- Add the mustard and lemon juice and whisk until smooth. Cover and refrigerate until needed.½ teaspoon mustard, few drops lemon juice
Asparagus with Parmaham
- Bring a large pan of water to a rolling boil. Add the asparagus and cook for 5 minutes.20 green asparagus
- Turn off the heat and leave the asparagus in the water for a further 10 minutes.
- Drain the asparagus and pat dry with kitchen paper.
- Lay a slice of Parma ham flat. Place 3 to 4 asparagus spears at one end and roll the ham firmly around the bundle.
- Take the asparagus out of the pan and cut them through.
- Take a slice of Parmaham and take 3 to 4 pieces of asparagus (depending on the width) and place it on the ham.10 slices Parma ham
- Repeat with the remaining spears and ham.
- Arrange on a plate and serve with the aioli alongside for dipping.
NOTES
1. Freshness test: Rub two asparagus spears against each other — fresh spears squeak.
2. Aioli, make it first: The garlic flavor deepens as the sauce sits. Make it before starting the asparagus and refrigerate until serving. Keeps covered for up to 2 days.
3. Rolling: Pat the asparagus completely dry before rolling, wet spears make the ham slip.
4. Make-ahead: Cook and drain the asparagus and make the aioli up to 1 day ahead. Roll the bundles just before serving.
5. Storage
- Assembled bundles: best eaten the day they are made. The ham softens against the asparagus on refrigeration and the texture is never quite the same the next day.
- Aioli: keeps covered in the fridge for up to 2 days.
- Cooked asparagus (unrolled): keeps refrigerated for up to 2 days. Assemble just before serving.
Nutrition
Calories: 76kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 2mg | Iron: 1mg
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