Prosciutto di San Daniele, Shaved Grana Padano, Grilled Asparagus and Watercress Mayonnaise
| Difficulty
Easy
|
Preparation  50 min
|
Servings for
4 people
|
Chef Andrea Mantovani
Ingredients
2 bunches of asparagus
2 tablespoons extra virgin olive oil
20 thin slices Prosciutto di San Daniele
Juice of ½ lemon
About 80 g Grana Padano chunk, to shave
Salt and freshly ground black pepper
For the watercress mayonnaise:
2 large free-range egg yolks, or 3 medium egg yolks, at room temperature
1tsp Dijon mustard
2tsp white wine vinegar
½ tsp salt
100ml olive oil
200ml sunflower oil
75-100g watercress, bunched if possible, large stalks trimmed
Preparation
Put the egg yolks, mustard, white wine vinegar and salt into a food processor and blend very briefly to mix. Mix the olive oil and sunflower oil together. Turn on the machine again and very slowly trickle the oil through the funnel until you have a thick emulsion. Stop the machine, add the trimmed watercress, and blend once more until well mixed in. Spoon the mixture into a bowl, and if it is very thick, mix in a little warm water to loosen it a little.
Snap the ends off the asparagus to remove the tough woody part. Toss the asparagus on a baking sheet with the olive oil, 1/2 teaspoon salt, and some pepper.
Heat a griddle pan until hot and grill the asparagus 2 to 3 minutes, until slightly charred and tender. Arrange the San Daniele on the grilled asparagus and shave Grana Padano on top of them, finish with a generous spoon of watercress mayonnaise on the side.
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