White Asparagus with Serrano Ham and a Hazelnut Dressing
Drogo
2 - 3
5 minutes
10 minutes
White asparagus with serrano ham is a refined spring asparagus recipe that pairs two of the season's most prized ingredients. The pale spears are cooked until just tender, then served with thin slices of cured Spanish ham and finished with a sweet, mustardy hazelnut dressing. The dressing brings a sharp, nutty edge that lifts the natural sweetness of the asparagus and balances the saltiness of the ham.
Served as a delicate serrano ham starter, brunch plate or part of a tapas spread, it takes around 20 minutes to put together and uses a small handful of quality ingredients.
Ingredients
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500g white asparagus
- 5 slices serrano ham
- 25g hazelnuts
- 1 tablespoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chives finely chopped
Directions
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- Step 1, Prepare the white asparagus by removing around ½ inch from the woody end of each spear, then peeling almost to the tip using a vegetable peeler.
- Step 2, Cook the asparagus for around -8 minutes in boiling salted water, or until just tender.
- Step 3, Combine the lemon juice, Dijon mustards, honey, some salt and olive oil in a jam jar or bowl and shake or whisk to emulsify.
- Step 4, Lightly toast the hazelnuts in a dry frying pan and chop roughly.
- Step 5, Arrange the white asparagus on a plate, top with the serrano ham and pour the dressing over. Scatter with the chopped hazelnuts and chives.
Ingredients you'll need
Regular price
£22.95
Jamon Iberico, Sliced, 100g
