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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
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