Serrano ham and asparagus spears
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- 12 asparagus spears, woody ends removed
- 6 slices Extra Special Spanish Serrano Ham, halved
- 200g hollandaise sauce, to serve
Cook the asparagus in a pan of boiling water for 1 min 30 secs. Drain and rinse under cold water.
Wrap ham along the length of the asparagus, leaving the tips uncovered.
Heat a frying pan and fry the asparagus for 1 min until the ham is crisp. Serve with the hollandaise sauce as a dip.