Monday, January 28, 2008

Roasted Asparagus with Mountain Ham

The recipe called for serrano ham, which is Spanish cured ham. It is great, but tough to find.
I used prosciutto di Parma, which is great and easy to find.
And the book said this was a fine substitute.

This is the recipe from the book. Obviously I made more than 12 of these.

2 tablespoons olive oil
6 slices serrano ham
12 asparagus spears, trimmed

Preheat oven to 400.
Coat bottom of a roasting pan with olive oil.
Cut each piece of ham in half.
Roll asparagus spears in ham slices.
Season with pepper.
Roast for about 10 minutes, depending on thickness of asparagus. They should be tender, but firm so they can be eaten as finger food.

The recipe called for making a complicated aioli.

I passed on this. I blended some mayo with dried tarragon, lemon juice and a bit of sugar. I got a sweet, but tangy sauce that went nicely with the salty ham.

I served this in a little bowl on the side of the asparagus/ham rolls.


Wyn said...

My goodness this looks so yummy!

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