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Antony Worrall Thompson

Parma Ham Wrapped Asparagus with Tapenade


Serves 4

Ingredients

For the tapenade (makes approx 675g/1lb 8oz)

  • 85g/3oz capers, drained and rinsed
  • 2 tsp dijon mustard
  • 12 basil leaves, ripped
  • 175ml/6fl oz extra virgin olive oil
  • 450g/1lb pitted black olives, marinated in olive oil
  • 1 tsp ground black pepper
  • 1 tbsp aged red wine vinegar
  • 3 tbsp chopped parsley (optional)
  • salt and freshly ground black pepper

Method

  1. To make the tapenade, combine the ingredients down to and including the vinegar in a food processor and blend until smoothish, but allowing some texture to remain.
  2. Fold in parsley if using, and season to taste.
  3. Boil or steam the asparagus, drain, set aside and leave until cold. (To boil submerge in a large pan of boiling water, cover and cook for 3-6 minutes. To steam, stand the asparagus in 3 inches of boiling water, cover and cook for 3-6 minutes).
  4. Spread each slice of parma ham thinly with tapenade.
  5. Wrap each asparagus spear in a slice of the tapenade-spread parma ham and serve.
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