Of which 1.8 g sugars and 4.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Folate (asparagus) · Thiamine (pork) · Calcium (cheese)
Allergens milk
Asparagus wrapped in cured ham
A quick appetizer that looks restaurant-made, ready in 18 minutes.
Ingredients
- 200 g (7 oz) green asparagus spears — ends trimmed
- 6 slices presunto (Portuguese cured ham) or prosciutto, thinly sliced (90 g / 3¼ oz)
- 20 g (¾ oz) Parmesan shavings
- 1 tbsp olive oil (10 g)
- 1 lemon, zest only (30 g / 1 oz)
- black pepper, to taste
Method
- Snap off the woody ends of the asparagus and pat the spears dry with paper towels.
- Gather the asparagus into bundles of 3 to 4 spears and wrap each bundle in a slice of cured ham.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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