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ham with a spicy sauce with mushrooms

Ingredients: Asparagus


1000g 200g cooked ham tagliato a fette
50g Prezzemolo
4 Cucchiai di aceto di vino bianco
1 Uovo sodo
50g Capperi sott’aceto
3 Filetti d’acciughe
1/2 Panino raffermo
1/2 Bicchiere d'olio d’oliva
Sale
Pepe

Procedimento:

Nettate con cura gli asparagi, lavateli e legateli a mazzetti non troppo grossi, poneteli nell’apposita casseruola con l’acqua bollente salata sufficiente ad arrivare sotto le punte e fateli lessare a calore moderato per 20 minuti circa. Nel frattempo, preparate la salsa d’accompagnamento: tritate finemente con la mezzaluna i capperi ben sgocciolati assieme all’uovo sodo, al prezzemolo e ai filetti d’acciughe, the pick obtained in a bowl, add the soaked bread with vinegar and wrung out well and incorporate the chopped chopped. Tie the sauce with oil, sprinkle with salt and pepper. When the asparagus are cooked to perfection, drain the cooking water, untie the bundles and let them cool on the countertop. Having done this, make small bunches with 4-5 asparagus, wrap each with a slice of ham and place them as the dish. Spread the sauce at the base of the bouquet, just below the ham, asparagus and half-height, Decorate with lemon slices and carrot slices.