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White asparagus, Serrano ham, pangritata – Alessandro Grano, La Fromagerie

Serves 4

Takes 30 minutes

1. Asparagus

12 spears white asparagus
4 slices Serrano ham
4 tbsp breadcrumbs
1 tsp parsley, chopped
2 tsp chive, chopped
1 tsp chervil, chopped
1 clove garlic, crushed
1 knob butter
1 tbsp sugar
Field green salad
Salt, black pepper

2. Dressing

160 ml extra-virgin olive oil
30 ml Sherry vinegar
Salt, pepper

1. Dressing

Mix 120 ml of olive oil and 30 ml sherry vinegar to make a dressing. Season with salt and pepper.

2. Asparagus

Peel each spear of white asparagus from just under the tip down on all around, ensure you cut off the woody filament at the bottom.

Bring to the boil a large pot of water, add the sugar, 1 tbsp of salt and the butter. Carefully place the asparagus in the water and simmer for 10-15 mins, depending on their size. Once a fork can easily piece the asparagus, it is cooked.

Drain the asparagus and place in a container filled with ice water to quickly stop the cooking process. When the spears are cold, drain them well and leave to dry on a clean cloth.

Pour the oil in a pan with the garlic. When the oil is warm, add the breadcrumbs and toast well until crispy. Remove from the heat and add the fresh herbs, pinch of salt and black pepper and set aside.

Place the asparagus on the plate and dress with the sherry dressing. Top with the Serrano ham, a few leaves of salad and sprinkle with the pangritata.