Friday, March 25, 2005
Ham wrapped asparagus with tapenade
Vegetarian Easter brunch continued
Ingredients
4 ounces soy ham slices(12 slices cut in 1/2)
24 ounces fresh asparagus cut 4" (save the lower stems for soup base)
2 Tbls grated soy Parmesan (optional)
For the tapenade:
3-4 ounces capers, drained and rinsed
2 tsp Dijon mustard
fresh basil
2 tsps olive oil
12 green olives chopped
1 tbsp red wine vinegar
salt and freshly ground black pepper
Preparation
Place the asparagus in a pan with 2" of water, steam covered for ten minutes.
Meanwhile prepare the tapenade. Add the ingredients to a blender and blend until not quite smooth - there should be some course texture remaining.
Spread the ham slice halves with an equal portion of tepenade and, with the tapenade side in, wrap each asparagus stem with 1 piece of ham.
Place wrapped asparagus in a baking dish and cover with grated soy Parmesan. Bake covered at 350 degrees for 30 minutes.
serves 2
vegetarian
Ingredients
4 ounces soy ham slices(12 slices cut in 1/2)
24 ounces fresh asparagus cut 4" (save the lower stems for soup base)
2 Tbls grated soy Parmesan (optional)
For the tapenade:
3-4 ounces capers, drained and rinsed
2 tsp Dijon mustard
fresh basil
2 tsps olive oil
12 green olives chopped
1 tbsp red wine vinegar
salt and freshly ground black pepper
Preparation
Place the asparagus in a pan with 2" of water, steam covered for ten minutes.
Meanwhile prepare the tapenade. Add the ingredients to a blender and blend until not quite smooth - there should be some course texture remaining.
Spread the ham slice halves with an equal portion of tepenade and, with the tapenade side in, wrap each asparagus stem with 1 piece of ham.
Place wrapped asparagus in a baking dish and cover with grated soy Parmesan. Bake covered at 350 degrees for 30 minutes.
serves 2
vegetarian
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