Asparagus a la Parilla with Parsley and Ham Sauce (Spain)

Categories: Vegetables- Asparagus

Ingredients

• 2 Tbsp. olive oil
• 1/2 tsp. chopped garlic
• 1 oz. Serrano ham or prosciutto, diced into 1/8 inch cubes (2 Tbsp.)
• 2 Tbsp. stock or water
• 2 Tbsp. chopped flat-leaf parsley
• salt
• Freshly ground black pepper
• 1 to 2 tsp. lemon juice
• 12 to 18 medium thick asparagus
• 1/2 tp. coarse salt

Directions

1. In a small pan, heat 1 Tbsp. olive oil, add the garlic and the ham, and cook, stirring, 1 minute. Add the stock and parsley and cook another minutes or two. Season with salt, pepper and lemon juice to taste and set aside.

2. Sparingly trim the stalk end of each asparagus. Lightly brush each spear with the remaining oil. Heat a well-seasoned griddle or nonstick pan and when hot sprinkle the griddle with coarse salt.

3. Add the asparagus, cover, and cook until lightly charred on one side. Turn and cook, uncovered, until they are limp. Divide and arrange on serving dishes. Serve at once.

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