Blanched asparagus wrapped in Serrano ham is a versatile side you can use to add flavor and complexity to many dishes. I especially like it with fish dishes, thus adding some salt and texture to what is normally otherwise quite a “soft” and bland dish.
Thinly sliced Serrano ham or similar cured ham
Cut of the dry part of the asparagus tail.
Bring water to the boil in a mid sized pot. The pot should be large enough to fit full length asparagues. Use plenty of water.
Blanch (cook) the asparagus in boiling water for 2-5 minutes, depending on size and thickness. They should still be firm and crispy. Under-cooked is much better than over-cooked with asparagus.
Put them straight from the boiling water into a clean pot with ice cold water. This stops the cooking process, preserves the color and keeps them crisp.
Once they have been chilled in the cold water, dry them off on a paper towel and wrap the ham around them, either individually or in little bouquets.
This is a nice tapas dish too, easy to make and adds nice color to a tapas plate. It adds a lot of freshness and a little crunch to meal.