Here is another quick and easy yet impressive appetiser for the festive season. It can all be prepared the day before and just grilled before serving. You could serve it as an entree or as part of an antipasto plate.
You will have leftover aioli as well, it goes really well with some Christmas ham and soft white bread.
Hope you all have a lovely Christmas with friends and family, lots of food and drinks and fun times!
Serves 6 as part of a platter
20 asparagus spears
20 very thin slices serrano ham
Handful fresh parsley, finely chopped
1/4 cup finely grated parmesan
Aioli (makes about 2 cups)
4 cloves garlic, chopped
2 tsp salt
4 egg yolks
2 cups olive oil
2 tbs french mustard
Zest and juice of 1 lemon
4 tbs water
For the aioli, place the garlic, salt and egg yolks in the bowl of a small food processor and process until combined. With the motor running, start adding the oil in a slow and steady stream until all gone. Aioli should be thick and pale like soft butter. Transfer to a bowl and add the mustard, lemon juice, zest and enough water to loosen into a creamy consistency. Cover and keep in the fridge until needed.
For the asparagus, wrap each piece of asparagus with the ham, starting from the bottom and working towards the spear, leaving the spear uncovered.
Heat a grill pan over high heat and drizzle with a little olive oil. Grill the asparagus for about 5mins, turning frequently. Remove from pan and place on to a serving platter.
Sprinkle with the lemon juice, parmesan cheese, parsley and cracked pepper and serve with some of the aioli.