White Asparagus with Serrano Ham and Hazelnut Dressing Recipe

Receta de Espárragos Blancos con Jamón Serrano y Aderezo de Avellanas

15 Minutes

4 servings

Ingredients

For the Asparagus & Jamón:
12 thick white asparagus spears, jarred
3 oz sliced Jamón Serrano
1/2 tbsp olive oil
1 tsp fresh thyme
For the Hazelnut Dressing:
1/2 cup roasted hazelnuts, crushed
2 tbsp extra virgin olive oil
1/2 cup fresh orange juice
2 tbsp hazelnut or walnut oil
2 1/2 tbsp sherry vinegar with Pedro Ximenez
2 tsp grainy mustard
Sea salt and freshly ground pepper

Nutritional Facts

Calories 497
Total Fat 39.6 gr (51%)
Saturated Fat 5.7 gr (28%)
Cholesterol 26 mg (9%)
Sodium 2529 mg (110%)
Total Carbohydrates 14.8 gr (5%)
Fiber 5.1 gr (18%)
Sugars 6 gr
Protein 23.1 gr
Vitamin D 0%
Calcium 6%
Iron 20%
Potassium 6%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Spain’s tender white asparagus spears paired with crispy jamón Serrano and nutty dressing are an amazing flavor combination. This super easy and elegant tapa, which can be put together in minutes, is sure to impress your guests.

Steps

Coarsely chop the hazelnuts or lightly pulse in a food processor or spice mill. Add chopped nuts and remainder of dressing ingredients to small mixing bowl and whisk until well combined. Dressing can be made ahead and kept refrigerated up to one week. Stack ham slices and very loosely roll the stack lengthwise like a jelly roll. Slice the roll into ¼ inch slices and separate all the pieces. Add ½ tbsp of olive oil to small sauté pan and fry the ham, stirring constantly over medium high heat until crispy. Remove to paper towels to absorb any excess oil. If using jarred asparagus, drain asparagus and let rest on paper towels. If using fresh, trim the asparagus stems, then peel the woody ends of stems with a vegetable peeler. Boil in salted water for 10 minutes until the spears are tender. Drain well. Arrange asparagus on serving platter or individual plates. Stir the hazelnut dressing and spoon desired amount over the asparagus. Top with frizzled Serrano ham and garnish with fresh thyme. Serve at room temperature as a tapa or as a starter for an elegant dinner.