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Mothers day brunch?

MONDAY 5 MAY 2014 - 13H00 - Lunch post

This quick, easy and simple to prepare meal is a great way to spoil mom on mothers day, or for a brunch or light lunch anytime.  It can feel a little finicky to assemble but if you work patiently it is actually very easy and gives a great dramatic looking result.  There is no real cooking involved, besides blanching the asparagus, and clean up is a breeze.


Parma Ham Wrapped Asparagus
Serves 4


–  8 fine slices parma ham, chilled
–  8 tbsp ricotta cheese
– 1 tbsp mascarpone/cream/milk
–  1 avocado
–  16 asparagus spears
– 100gms sundried tomato
– 40g parmesan shavings
– 30gms baby lettuce leaves
– olive oil & white balsamic & lemon juice for dressing

Start by making sure your parma ham slices are nicely chilled it will make them easier to work with.  Do not ask for thicker sliced parma ham, you want a wafer thin melt in the mouth slice of ham, not a steak!  In a pan add some water, salt and a squeeze of lemon juice and bring to the boil.  Add your well rinsed asparagus spears and allow to cook for 1-2 minutes till tender but still firm.  Then drain them and add to a bowl of icey water, leave for two minutes before removing and setting aside to drain.

Chop half the sun dried tomatoes into rough sized small chunks, add these the mascarpone and ricotta cheese to a bowl and stir until well combined.  Add a little of the sun dried tomato oil to the mixture if it is too thick, it will also add great flavour.  Peel your avocado and slice it into thin slices, if the dish is going to need to wait before serving drizzle the slices with lemon juice to prevent them going dark.

Now place a sheet of grease proof paper on a counter.  Take two sheets of parma ham and place them on top of each other but slightly of centre so the edges are single layer of ham.  Now gently spoon 1/4 the cheese and sun dried tomato mixture on the ham, top it with a few slices of avocado and finally 4 of the asparagus spears.

Now using the  grease proof paper slowly begin to roll up the roll, once I has started to roll it will naturally take shape.  If the asparagus moves just gently re-position it, the roll is loose so you can adjust it if it looks a little untidy.  Repeat the process for all four rolls.  Now on individual plates sprinkle a few leaves, some sun dried tomatoes and parmesan shavings before placing one of your parma ham rolls in the centre.  Drizzle with a dressing made from a sweet white balsamic, a few drops of lemon juice and some olive oil.

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