Renowned chef Philippe Wagenfuhrer (082 085 2883) serves up a gourmet feast
- 40 small green asparagus
- 8 slices of Parma ham or prosciutto
1. Blanch the asparagus in a little rapidly boiling salted water. Remove with a slotted spoon and plunge into ice-cold water for 2 minutes to preserve the colour. Drain.
2. Wrap one piece of prosciutto around five spears of asparagus to create a bundle for each person.
This recipe serves 8.