Scallops with Asparagus and Parma Ham Crackling

Preparation info

  • Serves


    as a Starter
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 16-20 asparagus spears
  • salt and pepper
  • olive oil, for cooking
  • 4 slices


  • Snap the woody end from each asparagus spear and discard, drop into a large pan of boiling salted water and cook for several minutes until tender. Drain and season with salt and pepper.
  • Meanwhile, warm the olive oil in a large frying pan over a medium heat. Put the Parma ham slices in the pan and fry for a few minutes on both sides until they have become crisp li