Asparagus with dry cured ham

May 9 2008 by John Burton Race

“THE first new season’s asparagus (available now) is one of my favourite ingredients. If you cook it properly the initial taste you get is something a little reminiscent of aniseed, then there’s a lovely nutty back flavour before you taste the vegetable. This dish is a very simple one, but the saltiness of the ham complements the sweetness of the asparagus perfectly.”

INGREDIENTS

800g asparagus spears

Salt and pepper

100ml tarragon vinaigrette (see recipe below)

100g sliced Serrano or Parma ham

Handful of chervil sprigs, to garnish

METHOD

Snap off the bottom of the asparagus stalks and peel them finely from just below the tips to the base. Be careful as they break easily.

Bring a pan of salted water to the boil. Add the asparagus and cook for about 4 minutes until just tender. Immediately drain and refresh the asparagus in a bowl of ice-cold water. Drain well and place in a bowl.

Shake the dressing to combine, then strain over the asparagus and toss to coat. Season with salt and pepper. Divide the asparagus into 4 bundles.

Wrap the bundles loosely in the slices of dry-cured ham and lay on serving plates.

Drizzle the remaining dressing around the asparagus and garnish with chervil sprigs. Serve as a light lunch or evening snack, with some good bread.

Tarragon Vinaigrette (makes 650ml)

INGREDIENTS

Juice of ½ lemon

120ml white wine vinegar

Salt and pepper

Pinch of caster sugar

500ml olive oil

2 garlic cloves, peeled and halved

3 tarragon strips

METHOD

Put the lemon juice, wine vinegar, salt, pepper and sugar in a bowl. Whisk in the olive oil, then, using a small funnel, pour into a jar or bottle, and add the garlic gloves and tarragon.

Put a lid or cork on the bottle or jar and allow to infuse for at least an hour.

Shake well before using. This dressing will keep in the fridge for a week.

Both recipes from Flavour First by John Burton Race.