Recipe ideas
Recipe of carpaccio with cured ham and al dente asparagus
- Serves : 4
- Prep : 15 mins
- Cook : 10 mins
- 3 thin slices of Maison Loste cured ham
- 80g green of white asparagus
- 20g dried figs
- 1 boiled egg (plus egg cup !)
- 1 dessert spoon of balsamic vinegar
- 2 dessert spoons of olive oil
- 20g parmesan shavings
- Basil
Prepare the asparagus (by removing the fibrous end), blanch (3 mins in a saucepan of boiling water, then plunge them into an ice-water bath) and finally cook en papillote at 220°C for 15 mins in a preheated oven. Then leave to chill.
Mix ¾ of the basil leaves with the figs, vinegar, olive oil and pepper.
Arrange the cured ham on the plate and cover with the marinade. Add the asparagus and the parmesan shavings.
At the very last minute, boil the egg (3 mins in boiling water) and carefully position it on the plate in a nice egg cup....all done !
Tip :
To further embellish the presentation, you can wrap the asparagus in thin strips of cured ham and brown for a fem minutes under the grill.
You can also modify the recipe by replacing the vegetables, aromatic herbs and cheese.
