Crostone with cured ham and asparagus
A quick starter suited to many occasions to stimulate your appetite and palate.
| Ingredients List |
|---|
| 4 loaf slices |
| 12 asparagus |
| 4 slices of cured ham |
| whole parmesan cheese |
| salt as necessary |
| lemon juice |
| extra-virgin olive oil |
A quick starter is always something useful in life. It can help when you are late with preparing first courses and the guests have already arrived. The crostone with cured ham and asparagus can be the best solution for an emergency dish. Asparagus tips are fast to cook, just as toasting a slice of bread only takes a few minutes. The result is guaranteed and goodness is assured: try making a crostone for a Sunday lunch, or even for sudden bouts of hunger or evenings in front of the TV.
The Recipe:
First bring some salted water to the boil. While it is coming to a boil clean the asparagus, cutting off the hardest part of the stem, and then cook them for about 7 minutes. If you want to be sure to have perfectly cooked asparagus, so that they melt in your mouth, cut off the tips and drain them separately after 5 minutes. When the asparagus are cooked, drain them, let them cool for a few minutes and then season them with extra-virgin olive oil, a little lemon juice and salt.
Toast the bread on a hot non-stick frying pan, seasoning it with a drizzle of oil if you like. When the bread is ready place the asparagus on it and sprinkle with some parmesan slivers. Then place the coarsely cut slices of ham.
Suggestion: Serve the crostoni accompanied by well chilled Prosecco.
