Cooking time: 10 min - Preparation time: 5 min - Serves: 4
Ingredients
12 white asparagus spears
6 slices cured ham
1 red onion
50 g salted almonds
10 cl olive oil
2 cl. tablespoons white balsamic vinegar
A few sprigs chives
Salt, pepper
Preparation:
1. Start by preparing your asparagus by plunging it into boiling, salted water for 4 to 5 minutes. Leave to cool in a bowl of cold water, then drain on paper towels.
2. Cut your ham slices crosswise into 2 and lengthwise into 2. Also cut your asparagus into 3.
3. Now make your rolls by wrapping 2 of the 3 pieces of asparagus with cured ham and then skewering them.
4. Light your Kokko and place your skewers on the hot plate. Meanwhile, chop your onion. Pour in the olive oil and vinegar.
5. Mix the onion with the chopped almonds. Season with salt and pepper. Add the washed and chopped chives to the mixture.
6. As soon as your skewers are golden, arrange them on a plate and pour the almond sauce over them.
