Recipe for Asparagus Cream, Feta, and Cured Ham Verrines

If you are using fresh asparagus, peel them and then cook them in boiling salted water for about fifteen minutes.

Roughly chop the asparagus and place it in your blender with the liquid cream. Blend until you achieve a creamy texture. Season with salt, pepper, and add a pinch of nutmeg.

On a baking sheet lined with parchment paper, place your slices of cured ham. Dry them in the oven for 10 to 15 minutes at 215°C (check the cooking, the slices should not be burnt).

To finish, proceed to plating. In your glasses, place some asparagus cream, then crumble some feta on top, and finish with pieces of chopped cured ham.