PAN OF GREEN ASPARAGUS AND COPPA

For 4 people

1 bunch of fine green asparagus

80 g thinly sliced ​​coppa

1 piece of parmesan

Olive oil

Balsamic vinegar

Raw green asparagus in sections of about 2 cm (no need to peel them!), Set the tips apart.

In a hot pan, brown the asparagus sections in a little olive oil over high heat.

After 5 min, add the coppa, cut into strips and the asparagus tips.

Continue cooking 5-10 min (asparagus must remain crunchy)

Deglaze with balsamic vinegar and divide among the plates.

Enjoy your meal !!


Marie-Chantal Verneuil for DayNewsWorld