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Asparagus with Spanish-Cured Ham

October 2014

Serves: 4  

 

Prep Time: Under 30 Minutes 

Total Time: 30 Minutes – 1 Hour 

 

 

20 thin stalks asparagus, trimmed   

Olive oil, preferably José Andrés Extra Virgin Olive Oil, as needed 

4 slices jamón serrano (Spanish cured ham)  

Sea salt, to taste 

Bring a large pot of salted water to a boil over high heat. Blanch the asparagus until just tender, about 3 minutes. Drain the asparagus and pat dry.  

Brush a large skillet or flat griddle with 1-2 tablespoons of olive oil and heat over medium heat.    

Divide the asparagus into 4 bundles of 5 stalks. Wrap each bundle with a slice of ham.   

Place the bundles, seam side down, onto the skillet. Cook the asparagus bundles on each side until they caramelize slighty and the ham becomes crispy, 5-8 minutes.  

Note: Be careful not to let the bundles over cook. You want the asparagus to stay crisp and for the ham not to burn. Drizzle with a little olive oil and serve.