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Jamon Wrapped Asparagus with Ponzu Syrup

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

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