Green Asparagus and Parmesan Rolled in Parma Ham
by Marianne Paquin
from Table For Two: French Recipes
for Romantic Dining
(Flammarion, 2003)
Serves 2

This dish is the very model of a versatile appetizer. You can vary the flavor of the vinaigrette by stirring in different seasonal herbs. You can also add a tablespoon of sesame seeds that have been browned for 1 minute in an ungreased frying pan for layer of nutty flavor.

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1. Cut the tough ends off the asparagus and cook the trimmed spears in a pan of boiling salted water for 10 minutes. Drain on paper towel and allow to cool.

2. Continue to boil the water that the asparagus cooked in until it has reduced by one-half. Wash and drain the herbs.

3. Prepare the vinaigrette by mixing together the balsamic vinegar, 2 tablespoons of olive oil, 2 tablespoons of the reduced cooking liquid, the crushed mixed peppercorns, kosher salt, and herbs.

4. Place the grated Parmesan cheese on a plate. Brush the asparagus spears with the remaining olive oil, turn them over in the Parmesan cheese, and then roll up each spear in a slice of Parma ham.

5. To serve, arrange the rolls on the serving plates, and moisten with the herb vinaigrette. Serve immediately.