Suldalsskinka Wrapped Asparagus
Prep time
Cook time
Total time
Serves: 12
  • 450g asparagus spears or about 12 medium-size spears
  • 6 slices of Suldalskinka, Parma ham or another type of cured ham
  • black pepper, freshly ground
  • olive oil for drizzling
  • crumbled feta cheese for garnish
  1. Trim the woody ends off the asparagus & blanch in salted boiling water for 2-3 minutes, or until slightly cooked, then place the spears in an ice bath for 5 minutes to stop them from cooking further.
  2. Drain the asparagus spears, then pat them dry before placing in the fridge to cool for 20 minutes or up to 24 hours.
  3. Cut the ham in half length-wise. Wrap the asparagus in the ham strips, then place on your serving dish.
  4. Drizzle with olive oil and top with crumbled feta cheese (optional) before serving.
Recipe by Thanks For The Food at