Of which 1 g sugars and 1.1 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) · Vitamin C (lemon)
Allergens none
Baked asparagus and cured ham rolls
Elegant enough for guests, quick enough for every day.
Ingredients
- 1 bunch of fresh green asparagus, about 14 spears (300 g / 10½ oz) — woody ends trimmed
- 8 slices cured ham (presunto), thinly sliced (80 g / 2¾ oz)
- 1 tbsp extra-virgin olive oil (10 g)
- ½ lemon, juice only (15 g / ½ oz)
- salt and black pepper, to taste
Method
- Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
- Rinse the asparagus and trim off the woody ends.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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