Califonia Bountiful
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Main Dish

Shaved ham and peppered asparagus

Javier Alarco
Grand Hyatt, San Francisco

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6 pieces grilled, blanched asparagus
3 oz. shaved, Parma ham
1-2 oz. shaved asiago cheese
Olive oil, with cumin and fennel added, to taste
Salt and pepper to taste
Black pepper to taste
Lime and lemon zest to taste
Balsamic vinaigrette glaze

Balsamic vinaigrette glaze
2 cloves garlic, chopped
2 tsp. chopped, fresh rosemary
1/4 cup brown sugar
3/4 cup balsamic vinegar


To prepare glaze : Combine garlic, rosemary, brown sugar and balsamic vinegar in a saucepan over high heat, and bring just to a boil. Decrease the heat to low and cook 5 minutes longer, until the brown sugar has dissolved. Set aside.

Cut bottom ends off asparagus, as you will only be working with the top end (the spear end). Season asparagus pieces with salt and pepper and olive oil, and cover them in crushed black pepper. Place on middle of plate and drape slices of ham at bottom end of asparagus spears. Next, drape asiago cheese on top of ham. Squeeze a little lime and lemon zest over asparagus/ham/cheese mound. Then sprinkle olive oil around mound. Top off dish by drizzling balsamic glaze around plate.

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