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Grilled asparagus with serrano ham & romesco sauce


Serves: 4 as a starter
timePrep time: 15 mins
timeTotal time:
Grilled asparagus with serrano ham & romesco sauce
Recipe photograph by Andrew Montgomery

Grilled asparagus with serrano ham & romesco sauce


Serves: 4 as a starter
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
263Kcal
Fat
20gr
Saturates
3gr
Carbs
10gr
Sugars
6gr
Fibre
4gr
Protein
7gr
Salt
1.2gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • 24 spears of asparagus (about 400g)
  • 4 slices of serrano (or Parma) ham, halved lengthways
  • 2 tsp fennel seeds, finely ground in a pestle and mortar
  • a splash of extra-virgin olive oil
For the romesco sauce
  • 50g blanched almonds (or mixed almonds and hazelnuts)
  • 1 slice of country or white sourdough bread, crusts removed
  • 1 garlic clove, crushed
  • a large pinch of sea salt flakes
  • 1 vine tomato, core removed
  • 1 roasted pepper from a jar, drained
  • ¼ tsp smoked paprika
  • ½ tbsp sherry vinegar
  • 3 tbsp olive oil

Step by step

Get ahead
Make the romesco sauce up to a day ahead; keep in the fridge but serve at room temperature. Prepare the asparagus, ready for griddling, a few hours ahead.
  1. Start by making the romesco sauce. Put three-quarters of the nuts into a food processor and blitz to a coarse powder. Add the bread, garlic, salt, tomato, roasted pepper, smoked paprika, sherry vinegar and olive oil, and whiz to a smooth sauce.
  2. Add the remaining nuts and whiz so they are still a bit chunky. Taste and season with extra salt and smoked paprika, if needed. Set aside.
  3. Next, simmer the asparagus in a little boiling water in a shallow wide-based pan for 3-5 minutes or until just tender; drain. Sprinkle each half slice of ham with a little ground fennel seed and wrap three asparagus stems in each slice of ham.
    Tip
    Romesco is a classic Spanish sauce. It also partners well with griddled prawns, lamb cutlets or roast chicken.
  4. Heat a griddle pan until searing hot and cook the asparagus bundles, turning a few times during cooking, until lightly charred.
  5. Pile the bundles on to a large plate for sharing, splash a little extra olive oil over the tips and sprinkle over a little more salt, if you want to. Serve the romesco sauce alongside in a bowl for sharing.

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