Food & Drink

How To Make Asparagus Wrapped In Serrano

Asparagus Wrapped in Serrano Recipe. A delightful snack that can be whipped up in no more than 20 minutes - who needs guests as an incentive to make good food?. Appreciate our Asparagus Wrapped in Serrano recipe. Enlarge

How To Make Asparagus Wrapped In Serrano

Asparagus Wrapped in Serrano Recipe. A delightful snack that can be whipped up in no more than 20 minutes - who needs guests as an incentive to make good food?. Appreciate our Asparagus Wrapped in Serrano recipe.

Prep:
10m
Cook:
20m
Total:
30m
Serves:
4

Step 1: You will need

  • 500 g asparagus, trimmed
  • 8 slices Serrano ham
  • 4 egg yolks
  • 50 g butter
  • 200 ml white wine
  • 2 tbsp champagne vinegar, (white wine vinegar)
  • 3 shallots, chopped
  • 1 tbsp tarragon, chopped
  • 2 tbsp Dijon mustard
  • salt and pepper
  • 1 colander
  • 1 whisk
  • 1 sieve
  • 2 large bowls
  • 1 frying pan
  • 1 tongs
  • 2 small bowls
  • 1 tablespoon
  • 1 large pan
  • 2 small pans

Step 2: Boil water

Fill a large pan half full of water and put it on a high heat. Bring to the boil and add a little salt.

Step 3: Add asparagus and drain

Once boiling, add the asparagus and bring back to the boil. Cook for 3 to 4 minutes. Drain in the colander, transfer to a large bowl and run cold water over them for at least 1 minute. Transfer back into the colander and allow to drain.

Step 4: Make the asparagus and ham parcels

For 4 people, you should divide the asparagus into 4 bunches and arrange 2 slices of Serrano ham lengthways on the chopping board.

Lay the asparagus across the ham at the end nearest to you and roll the ham around the asparagus leaving the tips showing.

Repeat with the rest of the ham and the asparagus.

Step 5: Make the sauce - part one

Place the small pan on a high heat. Put in the shallots, champagne vinegar and white wine. Bring to the boil and reduce to 2 to 3 tablespoons. Transfer into a small bowl and allow to cool.

Step 6: Clarify the butter

Take the second small pan and put it on the hob on a low heat. Melt the butter and skim off the fat content from the top with a spoon.

Step 7: Make the sauce - part two

Take the first small pan and fill with water. Place it on a low heat until it is steaming and then sit one of the large bowls over it. Add the egg yolks, shallots and Dijon mustard and whisk together .

It is necessary to whisk vigorously and continuously to avoid scrambling the eggs.

Step 8: Add the butter and strain

Remove the bowl from the heat and, still whisking, slowly add the butter. Strain it using a sieve.

Then add the tarragon and season with salt and pepper . If necessary add 2 tablespoons of water. Add salt and pepper.

Step 9: Fry the asparagus and ham parcels

Place the frying pan on the hob on a medium heat and add the asparagus and ham parcels. Gently fry the parcels until brown and crispy and use the tongs to turn them more easily. Remove the parcels and place them on a large serving plate.

Step 10: Serve

To serve a portion, place one parcel on a plate and decorate with the béarnaise mustard sauce.