Popular Features:
View Cart

Asparagus with Spanish Cured Ham

 
Asparagus with Spanish Cured Ham
asparagus serrano ham
The chef suggests pairing this dish with a glass of Ribeiro Godello.
Recipe By: Chef José Andrés
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

    • Spanish extra-virgin olive oil
    • 20 thin stalks asparagus
    • 4 slices jamón Serrano (Spanish cured ham)

Instructions

Brush a large skillet or flat griddle with a little 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 in the skillet. Cook the asparagus 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

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Bone Sukin' Rosemary Lamb Shanks

    Lamb shanks are simmered in wine, seasonings, rosemary and onion.

  • Smoky Chipotle Pot Roast

    Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

  • Quick Fish Stock

    This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.

  • Winter Creme Fraiche Baked Potato Soup

    Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.