Green asparagus with serrano ham

Green asparagus with serrano ham

Esparragos con jamon

By
From
Spanish Made Simple
Serves
3 as a tapa

When asparagus is in season, it’s a big event every year. Everyone promotes it with pride, whether on the supermarket shelves or high up on restaurant menus. It is a very special veggie to me. I love its flavour and versatility, since it just goes well with so many other foods. In Spain it’s very common to find it served with ham – simple and delicious.

Ingredients

Quantity Ingredient
1 bunch green asparagus
a drizzle olive oil
2 garlic cloves, thinly sliced
2 slices serrano ham, chopped, Plus 1 slice to serve
A pinch sea salt
A pinch freshly ground black pepper
25ml dry sherry wine or a splash of sherry vinegar
50g manchego cheese, sliced

Method

  1. Snap off the hard ends of the asparagus and blanch the spears for 2 minutes in a pan of boiling hot water. Depending on the thickness of the asparagus you may need a bit longer to get them cooked.
  2. Heat the oil in a frying pan over a medium heat and cook the garlic and the chopped ham until the garlic is golden. Add the blanched asparagus, season with the salt and pepper and sauté for 30 seconds, then flambé with the dry sherry wine. To do this, slowly tilt the pan towards the flame until the wine catches, or light with a match. Let the flames flare up then die down. Serve with the sliced Manchego and a slice of ham.

Variation

  • If you ever come across fresh Spanish white asparagus in a market, please buy them. They are very temperamental and need to be very fresh or they get tough and bitter. But young and fresh they are a real treat. You can make this dish with white asparagus by boiling them for at least 10 minutes longer than green ones with a tablespoon of sugar and a knob of butter in the water.
Tags:
Spanish
simple
weekday
tapas
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