Asparagus with jamon

This can only be made when fresh asparagus is in season and by adding a little jamon (cured ham) you will find this simple combination irresistible.

Photo by Simon Lambert.
Photo by Simon Lambert.

Asparagus with jamon

Serves 4 as a side

2 bunches of asparagus (6-8 spears)
2 Tbsp extra virgin olive oil
2 garlic cloves, sliced thinly
6 slices Serrano, prosciutto or black forest ham, roughly torn
salt and cracked pepper
2 Tbsp dry sherry (optional)
splash sherry vinegar

Cut off the ends of the asparagus and discard.

Bring a large pot of lightly salted water to the boil and blanch the asparagus for 2 minutes. Drain immediately.

Heat a fry pan with the oil over medium heat, add the garlic and ham. Fry until golden and then add the blanched asparagus, season with salt and pepper.

Add the sherry and sherry vinegar, toss to combine.

Serve with fresh, chewy bread.

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