Steamed asparagus with Parma ham and herb bread

Name: Steamed asparagus with Parma ham and herb bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 kg Asparagus; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 75 g Butter; 1/4 l semi-dry white wine; 200 g Parma ham in slices; 7-10 Tbsp parchment paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

The food almost cooks itself. While the asparagus is cooking in the oven, you can pour a glass of wine for your guests.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 kg Asparagus
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
75 g Butter
1/4 l semi-dry white wine
200 g Parma ham in slices
7-10 Tbsp parchment paper

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash lemon hot, grate dry and peel in thin strips with a zest ripper. Halve the lemon, cut off 4 thin slices.
2
Squeeze juice from the remaining lemon. Fold parchment paper to a bowl (approx. 20 x 25 cm). Season asparagus with salt, pepper and sugar. Spread lemon juice, peel and slices and butter in flakes on the asparagus.
3
Pour white wine evenly over the asparagus. Seal the package as tightly as possible. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 45-60 minutes. Arrange asparagus and ham on plates.
4
Herb baguette tastes good with it.