Asparagus with aioli and parma ham crisp

I adore asparagus, and would never grow tired of eating it. But I do find it more interesting served as a starter than as an accopaniment to meat or fish.

The latest starter is this simple dish with cooked but crunchy asparagus, homemade aioli and parma ham crisps. Quick, easy and delicious.

Asparagus with aioli and parma ham crisp, serves 2

6-8 asparagus spears, tough ends removed

2 slices parma ham



1 egg yolk, at room temperature

150 ml neutral oil, I used sunflowe

1/2 lemon, the juice

salt, pepper

1 garlic clove, pressed

Preheat the oven to 225C. Place the parma ham slices on a wire rack or on a baking tray. Let it crisp up in the oven for 3-5 minutes. Leave to cool.

Beat the egg yolk in a bowl and add the oil drip by drip and eventually a thin stream. Season to taste with lemon juice. Add the garlic and season with salt and pepper.

Bring water to boil in a large pan. Add the asparagus and bring to the boil again. Cook for a minute then drain.

Smear a dollop of aioli on each plate. Place the asparagus next to it. Cut the parma ham crisps in half and arrange on top of the asparagus. Add some freshly ground black pepper and serve.