Salmon & Asparagus wraps

I am delighted to share this recipe with my followers.  It is so simple and yet so delicious!

Ingredients

• 4 salmon slices
• 4 slices of Italian prosciutto di Parma or Spanish Serrano ham
• 1 tablespoon of olive oil
• 12 asparagus spears, trimmed
• freshly ground black pepper
• salt to taste
• lemon wedges, to garnish

Method

• Preheat the oven to 180C
• Blanch the asparagus spears in a pan of boiling salted water for 1 or 2 minutes.  Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely.  Drain well and pat dry on kitchen paper towel.
• Rub the salmon with olive oil and season with salt and pepper (not too much salt because the ham has salt).

• Arrange 3 or four asparagus spears, trimming them down as necessary.
• Lightly wrap a slice of Prosciutto Di Parma around each bundle and place them on a baking tray lined with oven paper.  Cook for 4 to 5 minutes (this depends on the size of the salmon pieces), or until the salmon wraps are cooked through.

• To serve, arrange the salmon wraps on serving plates and garnish with lemon wedges.
• Serve this salmon with a good green salad or with gratin potatoes.

Tips

• Do not overcooked the salmon!