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Roasted asparagus rolled in Parma ham and baked in Beaufort

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Ingredients - for 6 persons

  • 12 green asparagus
  • 12 slices of Parma ham
  • 100g Beaufort cheese
  • 200g rocket

For the garnish:

  • 200g veal breast
  • ½ carrot
  • ½ onion
  • 50g preserved tomato purée
  • 100ml water
  • Garlic, thyme, bay leaf
  • 30g butter
  • 50ml peanut oil
  • Salt & pepper

For the sauce:

  • 100ml olive oil
  • 30ml balsamic vinegar


  1. For the veal jus: remove some of the fat off the veal if necessary and cut it into evenly-sized, large cubes. Peel the onion and the carrot and slice them into large slices.

  2. Pour a dash of peanut oil into a hot casserole dish, and brown the veal breast for 5 to 6 minutes. Then skim the fat off it and add the butter to caramelise the breast, followed by the sliced carrot and onion, sundried tomato puree and the thyme, bay leaf and clove of garlic. Moisten by covering with water and leave to cook for 20 minutes. Then pour the jus through a strainer, reduce it by half and set aside.

  3. Wash and prepare the asparagus, then cut off the ends of the stalks to make them the same size. Assemble them into bunches (keeping spears of similar thickness together so that they cook equally), then place in a large quantity of boiling, salted water (10g of coarse salt per litre) for 6 to 8 minutes. Next, cool them down in some cold water to stop the cooking process.

  4. Preheat the oven grill to 240°C.
    Roll a slice of ham around the asparagus stems and place them in an ovenproof dish, then pour some of the veal jus underneath them and heat gently on the stove to gently roast the asparagus. Then sprinkle over the Beaufort and place under the grill to bake them.

  5. Arrange on a flat plate with a large bunch of rocket seasoned with some olive oil and balsamic vinegar, then garnish with a dash of veal jus.