Asparagus fingers with smoked ham

Asparagus fingers with smoked ham (4 portions)

  • 16 asparagus spears, green or white
  • 8 thin slices smoked ham
  • 8 basil leaves
  • 50 g dry Ciabatta
  • 2 eggs
  • 30 g wheat flour type 550
  • 500 g palm fat
  • 10 g dried tomatoes
  • 3 tbsp Byodo Mayonnaise
  • 1 tbsp Byodo Wild Garlic Mustard
  • 1 tbsp Parmesan, grated
  • Byodo Atlantic Sea Salt, fine-grained
  • black pepper, fresh ground
  • juice of ½ lemon

Cut asparagus into 8 cm long pieces. Boil asparagus in salted and sugared water until "al-dente". Then chill in cold water.

Place ham slices on plate, cover with basil leaves, position 2 asparagus pieces in centre of each slice and roll up.

Grind ciabatta bread. Break eggs into bowl. Put flour in bowl and crumb asparagus pieces: First dip into flour, then into eggs and finally into bread crumbs.

Heat fat to 170 °C and deep fry rolls until golden-brown.

For dip: Dice dry tomatoes and stir in remaining ingredients. Season to taste with salt, pepper and lemon juice.