Asparagus with ham from Teruel Espárragos rebozados con jamón serrano de Teruel

BATTERED ASPARAGUS WITH SERRANO HAM FROM TERUEL   

  

 Ingredients for 4 people: 

12 asparagus

12 slices of serrano cured ham from Teruel

2 leeks

1 onion

1 tomato

½ a glass of white wine

Flour

2 eggs

Sugar

Extra virgin olive oil from Lower Aragón

Salt

Parsley (finely chopped)


 

Preparation:

 
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.

Drain 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.

 

Asparagus with ham from Teruel
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 heat.

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 asparagus.

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.

Appetisers

Starters

Meats

Fish

Desserts


GO TO SHOP

OLIVE OIL WEB PAGES

SERRANO HAM WEB PAGE

HOME PAGE

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com