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


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


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
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