Several European countries think their own take on ham is best: Italian Parma or prosciutto, French Bayonne ham. In my view, however, the Spanish have got everyone else licked with their stunning serrano (mountain) ham and no spread of Spanish tapas would be complete without some. Slightly stereotyped this combination may be but it shows the serrano off to good effect.
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | 10 mins |
Ingredients
- 2 tbsp olive oil
- 4 slices serrano ham, halved lengthwise
- 8 asparagus spears (medium thickness), trimmed
- pepper
Method
Preheat the oven to 200°C/400°F/gas 6.
Oil a small roasting tray with half the olive oil. Wrap a half-slice of serrano around each asparagus spear stem leaving the tip naked. Place the wrapped spears in the oiled roasting tin and brush them with the remaining olive oil. Season the spears with pepper.
Just before you are ready to serve, roast the asparagus and ham in the oven for ~10 minutes, depending upon thickness, until tender but still firm.
[A little aioli for dipping would not be wasted, if you fancy it.]
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