Ingredients for 2-3 guests

• 1 Selles-sur-Cher
• 90 g of eggplant caviar
• 2 slices (80 g) of Serrano ham
• 6 asparagus cooked in salted water (still crispy)
• Waterthins crispers
• Salt and pepper from the mill
• Butter

Method

Cut Serrano ham in two slices as wide as the piece of cheese and then, roll them around the cheese (if necessary, you might use a string).

In a pre-heated and buttered pan, seize the cheese 3 minutes on each side. Make sure the ham is also seized. Reserve. Then you will “sauté” the asparagus with butter and seasonings. Instead of seizing in the pan, you might also warm the cheese and ham in the oven.

On a plate, dress-up the asparagus. With the help of two spoons, create an oval ball of eggplant caviar, which you will slide on the plate. It is on this caviar that you will place the barded cheese. Add pepper from the mill, and then simply please yourself by tasting this wonder on crispy crackers.