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    Asparagus Elegance with Migneron Melt, Served on Aged Parma Ham with Sun Dried Tomato Vinaigrette https://www.metro.ca/userfiles/image/recipes/asperges-migneron-carpaccio-jambon-vinaigrette-tomate-sechee-6898.jpg PT30M PT08M PT38M
    Preparing the vinaigretteIn a bowl, combine the tomato pesto and the balsamic vinegar. Add salt, and then the oil. Mix very well.Peel the lower half of the asparagus if they seem hard. Bring a pot of salted water to a boil. Place the asparagus in the boiling water and wait for the water to come back to a boil. Take the asparagus out and cool in ice water.On an oven-proof sheet pan, arrange 5 asparagus per person and cover each portion with a slice of Migneron cheese. Broil until cheese is melted.Meanwhile, place a slice of parma ham in each plate, and put the asparagus and melted cheese on top of the ham. Dress with the vinaigrette and garnish with some salad leaves.
    4
    0 0 0 0
    20 asparagus 4 parma ham 4 slices 1/2 cm thick slices of migneron cheese 1 Tbsp. (15 mL) sun dried tomato pesto 1/2 cup (125 mL) balsamic vinegar 1/2 cup (125 mL) extra virgin olive oil
    Asparagus Elegance with Migneron Melt, Served on Aged Parma Ham with Sun Dried Tomato Vinaigrette

    Asparagus Elegance with Migneron Melt, Served on Aged Parma Ham with Sun Dried Tomato Vinaigrette

    Rate this recipe
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    4
    servings
    0:30
    Preparation
    0:08
    COOKING
    0:38
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 20
      asparagus
    • 4
      parma ham
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      $2.89 /100 g

      IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

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      $12.99 /lb

      SELECTED VARIETIES, DELI SLICED,

      IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

      IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

      $12.99 /lb

      SELECTED VARIETIES, DELI SLICED,

    • 4
      slices 1/2 cm thick slices of migneron cheese
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      BOTHWELL CHEESE 170 g

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      BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

      BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

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      DELI CUT or PRICES AS MARKED

      CASTELLO HAVARTI CHEESE

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      GALBANI MOZZARELLA OR BOCCONCINI

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      SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

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      NUTS FOR CHEESE SPREAD

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      VIOLIFE SLICED CHEESE

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      KRINOS IMPORTED GREEK FETA

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      KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

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    • 1 Tbsp.
      (15 mL)
      sun dried tomato pesto
    • 1/2 cup
      (125 mL)
      balsamic vinegar
    • 1/2 cup
      (125 mL)
      extra virgin olive oil
    Imprimer ma sélection

    Preparation

    Preparing the vinaigrette

    In a bowl, combine the tomato pesto and the balsamic vinegar. Add salt, and then the oil. Mix very well.

    Peel the lower half of the asparagus if they seem hard. Bring a pot of salted water to a boil. Place the asparagus in the boiling water and wait for the water to come back to a boil. Take the asparagus out and cool in ice water.

    On an oven-proof sheet pan, arrange 5 asparagus per person and cover each portion with a slice of Migneron cheese. Broil until cheese is melted.

    Meanwhile, place a slice of parma ham in each plate, and put the asparagus and melted cheese on top of the ham. Dress with the vinaigrette and garnish with some salad leaves.

    Source : Metro

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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