Asparagus with Parma ham and balsamic dressing
Had this last night as a starter. It was really nice, more-so perhaps because I was ravenous. The amounts below serve 2 and result in 1 point per serving.
|600 g Asparagus, Raw, medium or thick|
|5 spray(s) Calorie controlled cooking spray|
|1/8 teaspoons Black pepper|
|80 g Parma Ham, thinly sliced|
|1 portion(s) Rocket, leaves (handful) or watercress|
|2 teaspoons Vinegar, All Types, balsamic|
|1 teaspoons (level) Dried Basil, leaves, to garnish|
- Preheat a chargrill pan or grill and spray with low fat cooking spray. Season the asparagus spears with a little black pepper, then chargrill or grill them until they start to soften, turning them from time to time.
- Tear the slices of Parma ham in half, then wrap the pieces around the warm asparagus spears. Serve them on top of the rocket or watercress, sprinkle a little balsamic vinegar over them, then garnish with a few basil leaves.
- Trim the woody ends from the asparagus before you start, if necessary.