By Yasmine DeMicoli.
There’s only so many times you can have potatoes as a side (unless it’s our recipe from our last issue), so here’s a quick little recipe that is always a hit. You’ll need asparagus, Parma ham, coconut oil, whole grain mustard and maple syrup. Depending how you do it, the process can either take 15 minutes or 30 minutes.
Here’s the simple method;
Bunch three to four asparagus together and wrap with a slice of Parma ham. Combine your melted coconut oil, whole grain mustard and maple syrup and baste and chuck in the oven. The consistency should not be too runny. Think one-part mustard, 1 ½ part oil and one-part maple syrup. Place them in an oven at 180C, fan assisted, for 10 – 15 minutes, then get them out, flip them and give them another 5 minutes (we want crunch on both sides please).
Alternatively,
if you’re a real foodie, then boil the asparagus for 10 – 15 minutes (put in while water is boiling), and chuck them into cold water after, or blanch them at your leisure. Then do the entire process above, but for less cooking time. It all depends how you like your asparagus crunch. It’s a great and tasty side with a sweet and salty crunch that will perfectly compliment the rest of the plate.
