Question 1

Can I use an alternative to parma ham?

Accepted Answer

If you are struggling to find parma ham but you can find prosciutto, then they are technically one and the same thing. Prosciutto actually means 'ham' in Italian. Serrano ham (from Spain) is also a good substitution, and you can really use any kind of thinly sliced dry-cured ham (but not something like a honey roast ham).

In a pinch, you could also use streaky bacon (the standard bacon in the US) although it will need longer to cook since it needs cooking and is thicker. Undercook the asparagus if you do use bacon, as it will continue cooking for an extended period of time with the bacon.

Question 2

How do I prepare asparagus?

Accepted Answer

To prepare asparagus the first thing you need to do is remove the woody ends. A quick and easy way to do this is to hold either end of the stalk and gently bend. It will snap in its natural breaking point. This is by far the easiest way and what I usually do.

You can also trim the ends with a knife. Find the place where the pale part of the stalk turns green and cut at that point. 

Finally, you can also cut the bottom inch from the stems and then peel around the bottom of the stem where it is paler using a speed peeler. This will actually help retain more of the asparagus rather than wasting it. 

Whatever method you use, you don't need to throw away the ends of the asparagus. You can freeze them and collect a bunch over time, and then use them to make asparagus soup.

Question 3

What can I serve it with?

Accepted Answer

The most common use for parma ham wrapped asparagus is as a starter. It's delicious and fancy and light enough to eat as an appetiser. You can also serve this as a delicious breakfast or brunch option. Add a poached egg on the top and you've got yourself a very fancy breakfast in bed treat or Sunday brunch.

Question 4

Can I make it in advance?

Accepted Answer

You can make the separate parts of this recipe in advance, but there will be some assembly required when you come to serve it. 

Firstly, you can cook the asparagus in advance and then refresh it in a bowl of ice-cold water to stop it from cooking further. Once cold wrap the asparagus in the parma ham and then store in the fridge for up to 1 day before heating the parcels in a pan when you are ready to serve (as directed below).

For the hollandaise sauce, you can make this a day in advance and reheat it. However, be very careful if you do. I recommend using a double boiler (a bowl placed over a pan of simmering water) and stirring constantly. You can use the microwave but it's very easy to overdo it, which will result in the sauce splitting. If you do this then set the power to 50% and microwave in 15-second increments.

Question 5

How can I stop my hollandaise from splitting?

Accepted Answer

Hollandaise sauce usually splits because you’ve added the butter too quickly or not whisked it enough as you’ve added it. If this does happen you can try adding a tablespoon of hot water (ideally just off the boil) and whisk everything vigorously until it’s combined.

Finally, don’t overheat the sauce. The eggs will cook and you’ll end up with a scramble. This cannot be fixed so be very aware! When you make the hollandaise make sure that you are constantly whisking and watching it. As soon as it’s thick enough remove it from the heat.

asparagus and parma ham

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