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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 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.
4
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
Imprimer ma sélection

Ingredients

  • 20
    asparagus
  • 4
    parma ham
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    Flyer Deals  (2)
    SAVE $4.57/LB
    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM AND IRRESISTIBLES SWISS CHEESE

    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM AND IRRESISTIBLES SWISS CHEESE

    $8.99 /lb

    REGULAR OR LIGHT, DELI CUT OR SLICED 1.98/100 g

    MASTRO TUSCANY OR ROSEMARY HAM

    MASTRO TUSCANY OR ROSEMARY HAM

    $9.89 /lb

    DELI SLICED 2.18/100 g

  • 4
    slices 1/2 cm thick slices of migneron cheese
    You might like:

    Flyer Deals  (2)
    SAVE $1.00
    PHILADELPHIA CREAM CHEESE or IRRESISTIBLES REFRIGERATED JUICE

    PHILADELPHIA CREAM CHEESE or IRRESISTIBLES REFRIGERATED JUICE

    $2.49 ea.

    227 - 250 g or 1.65 - 1.75 L SELECTED VARIETIES

    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    450 ‑ 500 g SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    sun dried tomato pesto
  • 1/2 cup
    (125 mL)
    balsamic vinegar
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

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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