Parma Wrapped Asparagus With Blue Cheese Sauce

"Fresh asparagus wrapped with Parma ham, and grilled golden brown, served over a bed of lettuce and topped with a lovely blue cheese sauce."
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Ready In:




  • Heat a pan to medium high heat.
  • Wrap each asparagus with one piece of ham.
  • Add a bit of oil to the pan and fry each asparagus until the ham is golden brown.
  • You may have to do two batches, keep the first batch warm in the oven.
  • Put the second batch in the oven and throw in the onions over medium high heat and cook them a couple minutes until golden.
  • Deglaze the lot with about 1/4 - 1/2 cup good dry sherry scraping up all the goodness on the bottom then let it reduce.
  • Add the cream, until very warm, then throw in the cheese until just melted.
  • Salt and pepper it to taste and serve immediately drizzled over the asparagus and lettuce.

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I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
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