serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g butter
- 8 spears white asparagus, stalks trimmed and peeled
- 1 lemon, juiced
- 2 tbsp coarsely chopped parsley
- freshly ground black pepper, to taste
- 2 slices jamon Bayonne
Instructions
- Place the butter in a large frying pan and cook over medium heat until foaming. Add the asparagus and cook, turning regularly in the butter until just tender and light golden.
- Add half the lemon juice and parsley, season with pepper and toss to coat. Transfer the asparagus to a serving plate, leaving behind as much butter as possible in the pan.
- Add the jamon to the pan and baste in the butter for 10 seconds or until warm and softened, then remove and drape over the asparagus.
- Add the remaining lemon juice and parsley to the butter in the pan and season with a little pepper. Stir to combine well, then pour over the asparagus and jamon and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
