On the Coals Asparagus, Date, Watercress & Hollandaise with Parma Ham I Kasai Grills | Recipe by sousvidetools.com

Method

This is George’s (our content creator’s) favourite asparagus recipe—he couldn’t stop talking about it. Tommy was a little sceptical at first, but decided to give it a go.

With a trip to the beach planned, he packed the Kasai Grill and fired it up. The Parma ham turns wonderfully crispy and smoky, the dates caramelise beautifully, and the asparagus stays perfectly juicy.

Safe to say, George, you were right. Pretty delicious!

Kasai Equipment Setup

Use your Kasai Grills grill grate over medium direct heat.

Target Heat:

• Grill temperature: 180–220°C
• Medium direct heat
• Light charring without overcooking the Parma ham

Method

Prepare Asparagus Bundles

Lay out the Parma ham slices.

Place:

• 2 asparagus spears
• 1 pitted date

onto each slice of Parma ham.

Wrap tightly to form 8 bundles.

Lightly brush with olive oil.

Cook Bundles

Place the wrapped asparagus bundles onto the Kasai grill.

Cook for 4–6 minutes, turning regularly until:

• Parma ham is lightly crisp
• Asparagus is tende
• Dates are warmed through

Remove and keep warm.

Make Hollandaise

Place egg yolks, vinegar and water into a heatproof bowl.

Whisk over gently simmering water until thickened and pale.

Slowly drizzle in melted butter whilst continuously whisking.

Add:

• Lemon juice
• Sea salt
• White pepper

Whisk until smooth and glossy.

Keep warm.

Prepare Watercress

Lightly dress the watercress with:

• Extra virgin olive oil
• A squeeze of lemon juice

Assemble

Arrange the dressed watercress onto serving plates.

Place the grilled Parma ham wrapped asparagus bundles on top.

Finish

Spoon warm hollandaise over the bundles.

Serve immediately.