Ming Tsai uses Spanish ham in this light main recipe.


  • 1 bunch white asparagus or local green, broke at natural point and stem peeled, blanched in salted water and shocked in ice water

  • 1 bunch scallions, white part 3 inch threads, green part sliced thinly for garnish

  • 8-12 slices of Jamon

  • 1 cup Wanjashan, organic ponzu

  • 2 tablespoons agave syrup or honey

  • Coarse black peppercorn


  • 1.

    In a sauce pan, reduce the ponzu and agave syrup by ¾ until a syrup is achieved. Take each spear and lay in 2 threads of scallion whites and wrap with Jamon. Plate with flourish and garnish with scallion greens and freshly cracked black peppercorn

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 102kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 12g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 2364mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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