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Prep Time: 11 Minutes Cook Time: 15 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
350 g asparagus |
2 teaspoons walnut oil or 2 teaspoons olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
115 g parma ham, cut into thin strips |
1 tablespoon cornflour |
175 ml vegetable stock |
70 ml dry white wine |
1 tablespoon light soy sauce |
2 teaspoons dijon mustard |
salt and pepper |
rosemary sprig, to garnish |
linguine |
Directions:
1. Trim the woody ends from the asparagus and cut the stems into 1 cm lengths.
2. In a saucepan, heat the oil over a high heat and cook the asparagus, onion and galric for 5 minutes.
3. Reduce the heat, add the ham and cook for 1 minutes.
4. In a bowl, blend the cornflour, stock, wine , soy sauce, mustard and salt and pepper and add to the pan.
5. Bring to the boil, stirring and continue to cook, stirring until the mixture thickens.
6. Simmer for 5 minutes.
7. Garnish with rosemary sprigs and serve with the freshly cooked linguine.
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