Cut the bottoms off
the asparagus (about 3 to 4 cm), peel them with a potato peeler
and boil them in water with salt and little bit of sugar for
approximately 15 minutes.
the asparagus but keep a bit of the water and put it to one side.
Cut the asparagus in half , do the same with the slices of Teruel ham
and wrap them in the ham. Beat the eggs in one bowl, and put the flour
in another. Then batter the asparagus wrapped in ham by dipping it first
in the bowl of egg, and then in the flour until all the asparagus are
coated in flour. Then fry them in a frying pan with well heated
extra virgin olive oil and set them to one side.
Battered asparagus with ham from Teruel
Remove a litte bit of the oil from the frying pan. Peel and chop the
onion and the tomato and put them into the pan to fry slowly on a low
Season and let it brown. Add a little
flour and mix well.
Pour in the white wine and the water
that you have set aside after boiling the asparagus.
Bind them, and add the battered
Clean the leeks and cut the white parts in in to fine and even sticks
and fry in a frying pan.
Serve on a plate or bowl and decorate.