Ingredients
- 16 stalks white asparagus
- 4 slices raw ham
- 4 sheets brick pastry or spring roll pastry
- 150 g Bresc Alioli clásico
- 15 g Bresc Madras
- 12 Bresc Cherry tomatoes garlic lemongrass
- 5 g Bresc WOKginger
- 1 egg white
Ingredients
Preparation method
Peel and cook the asparagus. Wrap four stalks of asparagus in the raw ham. Spread egg white on a sheet of spring roll pastry and place the bundle of ham and asparagus on it. Divide the WOKginger over it and fold into a spring roll. Deep-fry the spring rolls at 170°C for a few minutes. Mix the alioli with the Madras and garnish the plate with it.
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