1 bundle (500 g) asparagus
1 package bacon or parma ham
2 tbsp FoPo pineapple powder
5 tbsp water
1 tbsp dijon mustard
2 (main dish), 4 (appetizer)
5 min preparation, 30 min cooking
Preheat oven to 200 °C. Cut off ends of asparagus, wash, and wrap each stem in a slice of ham. Place in a baking tray and bake for 30 minutes.
15 minutes after you started baking asparagus, heat in a saucepan water and pineapple powder on medium heat until powder dissolves and eventually forms thick syrup. Mix in dijon mustard and heat for additional 2 minutes. Take asparagus from the oven, drizzle with the sauce and serve.