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Green Asparagus with Crispy Ganda Ham and Vegan Parmesan
Lactose free
Soya
Appetizers
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- 24 green asparagus spears
- 100g rocket
- 50g Alpro Soya Baking and Roasting
- 50g Alpro Soya Baking and Roasting
- 8 slices Ganda ham / Cured ham
- 2 slices brown bread
- 30g Parmesan
- 4 tbsp Alpro Simple Plain
- 10g Parmesan, grated
- 2 tsp mustard
- 1 lime, juice or zest
- A few drops of truffle oil
- Freshly ground black pepper & sea salt
Asparagus is only in season for a few precious days a year. The spears will stay fresh longer if you keep them wrapped in a damp towel in the fridge until you’re ready to use them.
Gluten free? No problem, just use a gluten free bread instead of the brown bread to make your crumbs.
Ingredients
- 24 green asparagus spears
- 100g rocket
- 50g Alpro Soya Baking and Roasting
- 50g Alpro Soya Baking and Roasting
- 8 slices Ganda ham / Cured ham
- 2 slices brown bread
- 30g Parmesan
- 4 tbsp Alpro Simple Plain
- 10g Parmesan, grated
- 2 tsp mustard
- 1 lime, juice or zest
- A few drops of truffle oil
- Freshly ground black pepper & sea salt
Asparagus is only in season for a few precious days a year. The spears will stay fresh longer if you keep them wrapped in a damp towel in the fridge until you’re ready to use them.
Gluten free? No problem, just use a gluten free bread instead of the brown bread to make your crumbs.
Preparation
1
Prepare the toppings. Heat your oven to 200°C. Spread the Ganda/cured ham/prosciutto between two sheets of baking paper and dry them in the oven for 20 minutes until crispy. Grate or process the bread slices to make breadcrumbs, rub together with 1 tbsp Alpro Soya Baking and Frying and bake in the oven until golden brown.
2
Cook the asparagus. Clean and peel the spears and remove the hard, thick ends. Bake them in the remaining Alpro Soya Baking and Roasting until al dente and season with freshly ground pepper.
3
Make the dressing: Mix the Alpro Simple Plain together with 10g grated Parmesan, the mustard, lime juice and zest, pepper and salt.
4
Serve the baked asparagus topped with shavings of Parmesan, the dried Ganda/cured ham/prosciutto and rocket. Drizzle on the dressing and finish with a few luxurious drops of truffle oil, the bread crumble and a twist of sea salt.
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