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Ham, Asparagus and Shallot & Chive Boursin on Tramezzini

Ham, Asparagus and Shallot & Chive Boursin on Tramezzini title
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Ham, Asparagus and Shallot & Chive Boursin on Tramezzini

Filed under: Appetizers, Entertaining



preparation time

00:20 20min


Cooking time

00:01 1min


ingredients

  • 1 package (150 g) nitrite-free old-fashioned smoked ham
  • 1 package shallot & chive Boursin cheese
  • 1 bunch (24) thin asparagus
  • 2 tbsp. (30 ml) lemon olive oil
  • 2 slices brown tramezzini bread
  • Pink radish micro-sprouts (to taste)
  • Salt

instructions

  1. Prepare the asparagus keeping the tender tips and reserving the stems for another use.
  2. Bring 1 litre (4 cups) of water to a boil, salt generously and plunge in the asparagus, waiting until the water returns to a boil. Remove and plunge asparagus into an ice water bath, then drain well.
  3. Place asparagus on a plate, drizzle over with lemon olive oil and roll a few times to coat. Sprinkle with pepper and set aside.
  4. Place the tramezzini bread on a work surface, spread with the shallot & chive Boursin, then cut into 5 identical rectangles.
  5. Cut the ham slices in 2, and roll up.
  6. Place 2 to 3 asparagus tips plus 1 ham roll on each bread base.
  7. Garnish with micro-sprouts and place the tramezzini on a serving board.
  8. Serve immediately.