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.
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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