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🍽️ Asparago avvolto nel prosciutto con crema al parmigiano

335 kcal · 30 min · 4 porzioni

Ingredienti

• asparago verde 1 mazzo
• sale q.b.
• parmigiano reggiano 40 g
• pomodori secchi 40 g
• basilico fresco 12 g
• panna acida 150 g
• concentrato di pomodoro 1 cucchiaio
• pepe nero macinato q.b.
• prosciutto di Parma 14 fette
• olio d'oliva 2 cucchiai

Preparazione

1. 1. In a pot, bring about 1 liter of water to a boil. Thoroughly wash the asparagus, peel the lower third, and remove the woody ends. Cook in the boiling salted water for about 3–5 minutes until al dente. Drain, shock with cold water, and let drain well.
2. 2. Grate the Parmesan finely. Dice the dried tomatoes. Wash the basil, pat dry, pluck the leaves, and chop finely. In a bowl, mix the sour cream with the Parmesan, tomato paste, basil, and tomatoes, and season with salt and pepper.
3. 3. Tightly wrap each asparagus spear in a slice of ham. Heat the oil in a pan over medium to high heat and fry the asparagus spears for about 3–4 minutes on all sides until golden brown. Drain on kitchen paper. Serve warm or cooled together with the dip. Enjoy your meal!

Valori per porzione

• kcal: 335
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 10 g