Asparagus And Serrano Ham Salad With Toasted Almonds Recipe Epicuriouscom
ASPARAGUS WITH SERRANO HAM
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch asparagus (trimmed and peeled) in salted boiling water until crisp-tender, 2 minutes. Drain and let cool, then pat dry. Wrap each spear with a slice of serrano ham. For the dip: Puree 1/2 cup mayonnaise with 1/4 cup roasted red peppers, 1/2 teaspoon sherry vinegar and 1/4 teaspoon hot smoked paprika.
SALAD OF GRILLED ASPARAGUS WITH TALEGGIO CHEESE AND SERRANO HAM
Categories Salad Cheese Dairy Leafy Green Nut Vegetable Appetizer Lunch Ham Pine Nut Asparagus Spring Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 (appetizer) servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
- Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.
ASPARAGUS WRAPPED IN SERRANO HAM
Provided by Gene Briggs
Categories Salad Leafy Green Pork Vegetable Side Quick & Easy Mother's Day Dinner Lunch Meat Ham Asparagus Summer Healthy Prosciutto Self Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.
ASPARAGUS WITH SERRANO HAM
Make and share this Asparagus With Serrano Ham recipe from Food.com.
Provided by Julie Bs Hive
Categories Vegetable
Time 15m
Yield 12 spears
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Place half the olive oil in a roasting pan that will hold the asparagus spears in a single layer. Swirl it around so that it covers the bottom of pan. Cut each slice of Serrano ham in half lengthwise.
- Trim and discard the coarse woody ends of the asparagus spears, then wrap each stem end in a slice of ham. Place the wrapped spears in the prepared roasting pan and lightly brush with the remaining olive oil. Season with pepper.
- Roast asparagus spears for 10 minutes, depending on the thickness of the asparagus, until tender but still firm. Do not overcook; keep them firm enough so that you can pickup with your fingers.
- Serve piping hot and with your favorite Aioli Sauce for dipping.
ASPARAGUS, HAM, AND POACHED EGG SALAD
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.
Provided by Patricia Wells
Categories HarperCollins Salad Asparagus Ham Egg Chive Lettuce Poach Lunch Brunch Spring
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water.
- Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
- Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
- With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
- Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
- Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
- Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.
SERRANO HAM SALAD WITH ALMOND GARLIC SAUCE
Inspired by _Jamón Jamón_ In a desolate area of Spain, the fortunes of two families become intertwined through sex and a mutual longing for acceptance. In this 1992 black comedy, ham becomes a metaphor for life and death.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. Transfer to a blender along with 1/2 cup almonds, water, oil, vinegar, hot sauce, and black pepper, then blend until dressing is very smooth, about 1 minute. Coarsely chop remaining 2 tablespoons almonds.
- Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-wide strips.
- Divide romaine and peppers among 4 plates, then arrange ham on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side.
- *Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).
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