Categories: vegetables- Asparaus

Ingredients

• 1 Tbsp. red onion, finely chopped
• 1/4 tsp. kosher salt
• 2 tsp. vinegar (sherry, red wine, or cider)
• 2 thin slices Serrano ham, thinly sliced crosswise
• 1 clove garlic slivered
• 1 lb. asparagus
• 1/2 lb. all-butter puff pastry, defrosted
• Parmesan cheese

Directions

1. Place onion in a small bowl. Sprinkle with the salt and vinegar.
2. In a small skillet, heat 2 Tbsp. olive oil over medium. Cook ham and garlic, tossing until crisp, about 2 minutes. Set aside.
3. Snap woody bottom stems off asparagus. Use a vegetable peeler to strip skin from the lower half of each spear. Settle asparagus in a large skillet. Fill with water just to cover. Bring to a boil; simmer until vivid green and tender, about 4 minutes, for midsize spears. Drain; cool under running water. Line up asparagus on a clean kitchen towel; roll up to dry.
4. Rub asparagus with a little oil. Light a medium-hot fire. Spread out asparagus and grill, turning regularly, until nicely tattooed, about 4 minutes. (Alternately, use a griddle set over medium-high heat.)
5. Roll out or unfold the pastry and slice into a rectangle about 12 by8 inches; set it on a baking sheet. Prick all over with a fork. Slide into a 400-degree oven and bake until brown (even the center bottom) and puffed, 20 to 22 minutes.
6. Toss asparagus with reserved ham and garlic and with reserved onion. Use the vegetable peeler to carve on a few curls of parmesan. Line up dressed asparagus on the puff pastry. Slice crosswise to spears and serve hot.

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