Roast asparagus with caper and mint dressing and parma ham
With Anthony Shone
Costs: $2.50 per serve
4 Asparagus, ready roasted and warm
1/2 cup Chopped mint
3tbs White balsamic vinegar
100g Parma ham
1/4 cup Grated parmesan
Extra Virgin olive oil
Salt and pepper
Arrange the asparagus on the plate.
Blend the capers, mint and vinegar together with ? cup Extra Virgin Olive Oil.
Poor the dressing over the asparagus then garnish with the Parmesan and the ham a drizzle of oil and serve.
(25 November 2011)