Cooking time: 10 min – Prep time: 5 min – Serves: 4
Ingredients
12 white asparagus spears
6 slices of cured ham
1 red onion
50 g salted almonds
10 cl olive oil
2 tbsp white balsamic vinegar
A few sprigs of chives
Salt, pepper
Preparation:
1. Start by preparing the asparagus: blanch them in boiling salted water for 4 to 5 minutes. Cool them in a bowl of cold water, then drain on paper towels.
2. Cut each slice of ham in half widthwise, then again lengthwise. Cut the asparagus into thirds.
3. Now, make your rolls by wrapping 2 of the 3 asparagus pieces with cured ham, then skewer them.
4. Fire up your Kokko and place the skewers on the hot grill plate. Meanwhile, finely slice the onion. Add the olive oil and vinegar.
5. Mix the onion with the chopped almonds. Season with salt and pepper, then mix again. Add the washed, finely chopped chives.
6. Once your skewers are golden, arrange them on a plate and drizzle with the almond sauce.
