Boursin

Ham, Asparagus and Shallot & Chive Boursin on Tramezzini

1 comment

Preparation

20 minutes

Difficulty

1

Type of dish

Appetizer

Ingredients - for 5 portions

1 package (150 g) nitrite-free old-fashioned smoked ham

1 package shallot & chive Boursin cheese

1 bunch (24) thin asparagus

2 tbsp. (30 ml) lemon olive oil

2 slices brown tramezzini bread

Pink radish micro-sprouts (to taste)

Salt

Appetizer

YOUR TURN TO CREATE

01

Prepare the asparagus keeping the tender tips and reserving the stems for another use.

Bring 1 litre (4 cups) of water to a boil, salt generously and plunge in the asparagus, waiting until the water returns to a boil. Remove and plunge asparagus into an ice water bath, then drain well.

02
03

Place asparagus on a plate, drizzle over with lemon olive oil and roll a few times to coat. Sprinkle with pepper and set aside.

Place the tramezzini bread on a work surface, spread with the shallot & chive Boursin, then cut into 5 identical rectangles.

04
05

Cut the ham slices in 2, and roll up.

Place 2 to 3 asparagus tips plus 1 ham roll on each bread base.

06
07

Garnish with micro-sprouts and place the tramezzini on a serving board. Serve immediately.

This recipe was developed in partnership with Olymel.

Appetizer

Your turn to create

01

Prepare the asparagus keeping the tender tips and reserving the stems for another use.

02

Bring 1 litre (4 cups) of water to a boil, salt generously and plunge in the asparagus, waiting until the water returns to a boil. Remove and plunge asparagus into an ice water bath, then drain well.

03

Place asparagus on a plate, drizzle over with lemon olive oil and roll a few times to coat. Sprinkle with pepper and set aside.

04

Place the tramezzini bread on a work surface, spread with the shallot & chive Boursin, then cut into 5 identical rectangles.

05

Cut the ham slices in 2, and roll up.

06

Place 2 to 3 asparagus tips plus 1 ham roll on each bread base.

07

Garnish with micro-sprouts and place the tramezzini on a serving board. Serve immediately.

This recipe was developed in partnership with Olymel.