Asparagus with turkey pastrami and parmesan sauce

This is a simple and delicious starter that is at its best when asparagus is in season. The sauce is very tasty and goes well with many other things.

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You will need

Olive oil for frying

1 bunch of asparagus, rinsed, patted dry and the lower tough part of the stalk removed

½ slice of turkey pastrami/asparagus stalk

1–2 cloves of garlic, finely chopped or grated

½ tsp flaky salt

Freshly ground black pepper

Crème de balsamico (balsamic reduction)

Parmesan sauce

1.25 cups (1,94 oz) or more finely grated Parmesan cheese

0.85 cup crème fraiche

0.42 homemade mayonnaise or Hellmann’s mayonnaise

1 tsp high-quality balsamic vinegar

¼ tsp honey

½ tsp kosher salt

Freshly ground black pepper to taste

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How to make it

1. Mix all the ingredients for the sauce and let it chill for at least an hour before serving, preferably longer, to allow the flavors to meld.

1.25 cups (1,94 oz) or more finely grated Parmesan cheese

0.85 cup crème fraiche

0.42 homemade mayonnaise or Hellmann’s mayonnaise

1 tsp high-quality balsamic vinegar

¼ tsp honey

½ tsp kosher salt

Freshly ground black pepper to taste

2. Heat the oil in a large frying pan and sauté the asparagus until it’s al dente, adding a sprinkle of chopped garlic towards the end. Season with salt and pepper.

Olive oil for frying

1 bunch of asparagus, rinsed, patted dry and the lower tough part of the stalk removed

3. Wrap a half slice of turkey pastrami around each asparagus spear. Arrange on a plate and serve with the Parmesan sauce. Garnish the plate with a few drops of crème de balsamico.

½ slice of turkey pastrami/asparagus stalk

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