Ingredients
- 2 bunches asparagus, trimmed
- canola oil spray
- sea salt flakes and freshly-milled black pepper
- ½ bunch basil leaves
- ½ bunch parsley leaves
- ½ bunch mint leaves
- 4 cloves garlic, minced
- 1 tsp capers
- 1 Tbsp finely-grated Parmesan
- 1 cup extra virgin olive oil
- 8 slices Serrano Ham
- 1 head witlof, sliced
- 50g Parmesan cheese, shaved
Instructions
1 Sprinkle the asparagus with canola oil spray and season with salt and pepper. Cook on a hot grill for 2 minutes, until just blackened.
2 Combine the herbs, garlic, capers and finely-grated Parmesan in a small blender with the olive oil and puree until a coarse paste forms. Season with salt and pepper.
3 Arrange the asparagus on plates and top with the ham, witlof and shaved Parmesan.
