I like asparagus. But it’s one of those vegetables I never really know what to do with. I always end up with it just stuck to the side of my plate with no real purpose. However, here’s a very tasty salad from Spain which is great on its own as a starter or as a side dish for the main event.
5-6 medium strips of roasted red peppers from a jar (chopped)
1 ripe tomato (peeled & deseeded)
3 anchovy fillets (chopped)
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon dijon mustard
salt & pepper
3 slices of jamon or Spanish Proscuitto
1 egg (hard boiled and chopped finely)
1 tablespoon fresh parsley (finely chopped)
Trim, then cook the asparagus until tender. Remove from heat and cool completely.
Meanwhile, in a food processor or with a hand blender – blend the pepper, tomato, vinegar, oil mustard and anchovies into a paste.
When the asparagus is at room temperature wrap half the spears in 1/2 slice of ham, arrange on a plate alternating between wrapped and non wrapped, then spoon over 3 tablespoons of dressing and then sprinkle with egg, parsley, salt & pepper and a drizzle of extra virgin olive oil.
If you’re vegetarian you can leave out the jamon and it’s equally as nice.
As a starter on it’s own, part of a tapas menu. How versatile is that?