Black Forest Ham and Asparagus in Raspberry Vinaigrette
An elegant dish with vibrant flavours and textures. Serves 4.

Ingredients:
20 Spears fresh green asparagus, tip ends trimmed
10 slices Freybe Black Forest Ham, cut in half
1½ tbsp (22.5 ml) raspberry flavoured vinegar
3 tbsp (45 ml) extra virgin olive oil

To prepare:
1. Blanch asparagus in boiling water for 5 minutes, and plunge in cold water bath. Dry. Wrap individual stalks with Black Forest Ham slices.

2. Combine raspberry vinegar and olive oil to make vinaigrette. Pour 1 tbsp of vinaigrette on each individual serving plate and top with 4-5 wrapped asparagus.

3. Garnish with fresh raspberry.

Hint: Black Forest Ham is ideal for sandwiches, Eggs Benedict or a midnight snack.