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Parma ham, asparagus tips, nectarines, fennel and radicchio with an anchovy and black olive relish
Serves 4 Starters and mains
Ingredients
- 380g fat asparagus spears, trimmed
- 1tbsp extra virgin olive oil
- 1 large fennel, thinly sliced using a mandoline or sharp knife
- 2 peaches or nectarines, sliced into 8 wedges
- 1 small radicchio, sliced
- 140g Parma ham, sliced
For the anchovy and olive relish
- 50g anchovies in olive oil, drained and finely chopped
- ½ medium onion, finely chopped
- juice ½ lemon
- 5tbsp extra virgin oil, plus extra to serve
- 70g black olives, pitted and finely chopped
- 5tbsp finely chopped flat-leaf parsley
Method
Mix together all the ingredients for the relish in a bowl and chill until 30 minutes before serving.
Blanch the asparagus in a pan of boiling salted water for 2 minutes. Drain, refresh under cold water, and drain again, then halve lengthways and toss in the oil. Arrange on a serving platter, along with the peaches, radicchio and Parma ham. Spoon over some relish and serve the rest alongside.
Cook’s note
For the best flavoured relish, buy good-quality olives in olive oil and pit them yourself.
This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.
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