RECIPE FROM SPAIN:

Serrano Ham with Scrambled Eggs and Asparagus

This tasty and simple tapas dish is the ideal accompaniment to a chilled glass of fino sherry for a mouth-watering aperitif.

You will need:

150g Serrano ham, diced
150g fresh green asparagus
3 eggs
Pepper
Olive oil

Method

• Trim the ends of the asparagus and blanch in boiling water for a few minutes until tender.

• Beat the eggs with a little pepper.

• Drain the asparagus and allow to cool slightly, then cut into bite sized pieces.

• Heat a little olive oil in an earthenware cazuela then sauté the Serrano ham and asparagus for a few minutes.

• Add the eggs and cook over a low heat stirring until they are set.

• Serve in the same cazuela

Serves 2 - 4