jueves, 18 de agosto de 2011

Asparagus with Serrano Ham

  • 5 green asparagus.
  • 5 slices of tender Serrano Ham. 
  • Water.
  • 1 teaspoon Salt.
  • 1 tablespoon Olive oil.
  • Mayonnaise (regular mayonnaise, saffron mayonnaise or cumin mayonnaise).
  • Trim the woody ends from the asparagus by bending each stalk near the bottom and discarding the bit where it naturally breaks.
  • Wash the asparagus and peel any thick, woody stems.
  • Heat water with salt into a pan until boiling.
  • Blanch the asparagus spears in the boiling water for 10 seconds. The remove from the pan using a slotted spoon and transfer to a tray.
  • It’ll give the asparagus a bright green color.
  • Wrap a slice of ham around each asparagus, leaving the tip of the asparagus visible.
  • Heat a pan with the olive oil.
  • Add the asparagus and saute it during 2-3 minutes.
  • Serve with mayonnaise.
  • It’s recommended to use tender ham (not very cured) as it’ll be easier to wrap the asparagus in.
  • They can also be made on a bbq instead of the pan.

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