Asparagus that is little bit different: Green asparagus with wasabi vinaigrette
Coat the pieces of asparagus with olive oil, salt and pepper.
Press a sheet of SAGA greaseproof paper into a small dish and fill with a quarter of the asparagus. Make a SAGA pouch and tie with cooking string. Make three more pouches.
Cook the SAGA pouches in the oven at 180°C (200°C) for 10 minutes. Take the asparagus out, turn the heat up to 200°C (220°C) and quickly roast the ham slices for 2 or 3 minutes until they are crisp. Leave them to dry on a paper towel.
Mix the ingredients of the vinaigrette and stir until it is frothy.
Dry roast the pine nuts in a frying pan.
Place the SAGA pouches on plates, open and sprinkle the chopped herbs and pine nuts over the asparagus. Shake the vinaigrette again until it is frothy and drizzle over the asparagus. Decorate each dish with a slice of crisp Parma ham and serve