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CDWM SA - Ep.3 - JT - Starter

JT's Mediterranean Bundles

Ingredients

Serves: 4 people

Preparation time: 40 min

  • 2 bundles fresh asparagus
  • 250g parma ham / (V) 1 aubergine
  • 1 pkt rosa tomatoes
  • 125g butter / (V) 30g margarine
  • 1 lemon
  • 1 tbsp garlic, crushed
  • pinch salt and pepper
  • pinch oreganum
  • small pkt sesame seeds
  • 1 tbsp olive oil

Preparation method

  • Wash, rinse and tail the fresh asparagus.
  • Blanche in boiling water for 2 min. Remove and place into ice water.
  • Arrange asparagus into 4 dainty bundles and wrap each with a slice of parma ham (secure with a toothpick). / (V) Thinly slice aubergine along its length (to resemble a lasagna sheet) using the thin setting on a slicer or grater. Lay slices in hot water for 2-3 min to soften. Wrap each asparagus bundle with an aubergine slice (secure with a toothpick).
  • Place asparagus bundles on greased oven tray, brush with olive oil and set aside.
  • Heat some olive oil in a pan, add rosa tomatoes and caramelise to desired colour. Season with salt and pepper.
  • Place asparagus bundles under a preheated grill until they start caramelising. / (V) Place vegan bundles on the same baking tray in a foil basket, separate from the rest.
  • Note: Be sure to keep an eye on the grilling process, as bundles can quickly burn.
  • Melt butter / (V) margarine, add juice of 1/2 lemon, garlic, oregano, salt and pepper.
  • Assemble a bundle of asparagus and some tomatoes on a plate, drizzle with lemon butter, sprinkle with sesame seeds and serve.