Ingredients
- 12 slices bresaola
- 12 cooked asparagus
- 1 bunches wild rocket, trimmed to equal length
- 4 tbsp fresh pesto
- 2 tbsp extra virgin olive oil
- cracked black pepper
Description
Merrilees Parker Wraps Cooked Asparagus Stems In Wafer-thin Slices Of Cured Beef To Make A Delicious Starter Or Amuse-bouche
UK TV
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