Recipes
Photo by Emily Sterne
Jamon Wrapped Asparagus with Ponzu Syrup
Serves 4
Ingredients
1 bunch white asparagus or local green, broke at natural point and stem peeled, blanched in salted water and shocked in ice water
1 bunch scallions, white part 3 inch threads, green part sliced thinly for
garnish
8-12 slices of Jamon
1 cup Wanjashan, organic ponzu
2 tablespoons agave syrup or honey
Coarse black peppercorn
Directions
In a sauce pan, reduce the ponzu and agave syrup by ¾ until a syrup is achieved. Take each spear and lay in 2 threads of scallion whites and wrap with Jamon. Plate with flourish and garnish with scallion greens and freshly cracked black peppercorn
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