Now that we live in Dubai, white asparagus is quite expensive and flown in from Peru which is basically halfway round the globe from here. Green asparagus, however, is better available and the quality is more consistent. No matter if green or white, it is spring, and the German in me comes out and wants asparagus.
While the white asparagus is usually boiled, the green asparagus is best roasted. A little drizzle of olive oil, lemon juice and seasoning brings out the mild flavor best. Wrapped in some salty cured ham, doesn’t only give a lovely contrast of red and green, but is an amazing flavor combination. It’s so good, I seldomly have this as a side dish. I usually polish off the batch myself as a whole meal. That’s how good it is. What makes it even better, that it is so easy and quick to prepare. Within 20 minutes you’ll have this dish on the table. Bon Appetit.
Preheat oven to 200C/400F. Lightly grease a large baking sheet.
In order to remove the tough parts of the asparagus, bend each spear until it breaks naturally. Discard lower ends. Spread asparagus onto baking sheet and toss in olive oil. Season with salt, pepper and lemon juice. Toss again until well coated. Take 4 or 5 spears and wrap them in one slice of ham. Tighten ham with a small wooden stick (toothpicks work well). Repeat until all asparagus is used. Place the bundles back on the baking sheet. Roast in preheated oven for 12 to 15 minutes or until cooked. Serve immediately.