03 May Asparagus and Parma ham straws with baconnaise
Asparagus and Parma ham straws with baconnaise
MARTIN FUGE #eatsouth
A drop-in snack in the garden when some family visited. Barfoots asparagus, wrapped in Parm Ham and fried until crispy, then wrapped with a little bought puff pastry and served with a home-made baconnaise.
- Parma ham
- Bought puff pastry
- 250g smoked streaky bacon
- Sunflower oil
- 1 egg plus 1 egg yolk
- 1 tbsp mustard
- 1 tbsp cider vinegar
Serves: 4 to 6
Wrap asparagus with Parma ham. Drizzle with a little olive oil and roast in a medium over for 10 minutes. Cool.
Roll the pastry until thin, cut into strips and wrap around the ham and asparagus spears. Brush with egg yolk.
The baconnaise comes from a recipe from Barney Desmazery from BBC Good Food:
Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve – you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture – first a drop at a time, then gradually quicker when it starts to come together. Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Chill. Can be made up to three days ahead and kept in the fridge.
Bake the asparagus straws in a medium oven until the pastry is golden brown. Leave to cool for five minutes then serve with the cold mayo.