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Monday, 14 May 2012

Sluttishly Savoury: Asparagus with Creamy Garlic and Parma Ham Sauce

Yey! It's asparagus season. It feels quite special because it is a rather fleeting season too, running for about 8 weeks between May and June. I was pretty excited to see perky green bunches at half price in Sainsbury's yesterday and immediately began planning ways to enjoy my asparagus for dinner. The result was this dish which is basically a store cupboard throw-it-all-together type job. I had all these ingredients in the fridge and I ended up with a deliciously sweet and earthy sauce to complement the tender asparagus spears.


After making this dish I found out that British Asparagus has its very own dedicated website, so if this sauce ensemble doesn't take your fancy maybe have a gander over there for more inspiration. I like the sound of the Fiery British Asparagus and Chicken Pasta. Or if you are anything like me, just throw your favourite ingredients at it.

Asparagus with Creamy Garlic and Parma Ham Sauce (serves 2-4)


You will need:
  • Asparagus 
  • Slice of parma ham torn into tiny shreds
  • 1 tsp of minced garlic
  • Dash of white wine
  • 100ml single cream
  • Salt and pepper
Make it!
  • Snap off the tough ends of the asparagus by finding the natural bend. Give them a good rinse and place in a saucepan of cold water. Bring to the boil for 4-5 minutes until tender.
  • Meanwhile, pop the parma ham into a small saucepan and heat until it changes colour. Stir in the garlic and heat for a further minute or so.
  • Add the dash of white wine and bring to the boil, allowing to reduce.
  • Once the alcohol has evaporated turn the heat to low and pour in the single cream. Season generously with salt and pepper.
  • Serve the asparagus with a good glug of creamy garlic and parma ham sauce.

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