Bring a large pan, with about 3cm of salted water, to the boil. Gently drop the trimmed asparagus into the pan and simmer for 3 mins (or less). Drain carefully, arrange on two plates, swathe with a slice of Serrano ham, season with Maldon salt, drizzle with your best extra-virgin olive oil and scatter with shavings of parmesan.
No comments:
Post a Comment