150 g beef ham (Bresola, dried beef)
1 kg asparagus
4 tbsp. olive oil
50 g butter
4 tbsp. balsamic vinegar
100 g rocket salad
100 g Parmesan
salt and pepper
Wash rocket salad and chop coarsely. Prepare asparagus and cut into
bite-sized pieces. Heat oil and butter in a large frying pan and fry the
asparagus al dente, about 5 minutes. Deglaze with balsamic vinegar and
season with salt and pepper.
Add rocket salad and toss briefly.
Place thin sliced ham on plates and cover with the asparagus mixture on
top.
Sprinkle with parmesan cheese.
