Prosciutto Veneto
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Prosciutto Veneto with asparagus and mayonnaise

FOCUS RECIPE

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INGREDIENTS
  • Prosciutto Crudo Veneto Berico Euganeo D.O.P
  • 2 Room temperatures egg yolks
  • 250 ml Corn oil or soyabean oil
  • 1 Teaspoon vinegar
  • Fresh lemon Juice (half lemon)
  • 2 Bunches of Asparagus
PROSCIUTTO VENETO WITH ASPARAGUS AND HOMEMADE MAYONNAISE

Instructions: How to prepare the homemade mayonnaise. Use room temperature eggs, gently push the white over the yolk. In a bowl combine the 2 yolks, vinegar an fresh lemon juice. Whisk until blended and bright yellow. Add the oil in very slow thin stream, whisking constantly, until mayonnaise is thick.

Cover and chill. Rinse and prepare the asparagus, Break off the woody ends, and blanch the asparagus. Place the asparagus in the boiling salted water and cook for 10 minutes.

Serve the asparagus with fresh mayonnaise, with thin slices of Prosciutto Veneto Berico Euganeo.