Asparagus with parmaham and aioli
A delicious appetizer to prepare: green asparagus with prosciutto and homemade aioli sauce as a dipper. Fast and healthy.
Ingredients
Aioli
- 4 tablespoons mayonaise
- 3 cloves garlic
- ½ teaspoon mustard
- few drops lemon juice
Asparagus with Parmaham
- 20 green asparagus
- 10 slices Parmaham
Instructions
Aioli
- Squeeze the garlic above the mayonaise.
- Add the mustard and lemon juice and whisk through.
- Store in the refrigerator until use.
Asparagus with Parmaham
- Break the asparagus by holding the lower site and bend the upper side (just above the middle).
- Bring a pan with boiling water to the boil.
- Add the asparagus and cook them for 5 minutes.
- Turn of the heat and let them sit in the water for 10 minutes.
- 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.
- Roll the ham.
- Repeat for all the asparagus.
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