Asparagus are by far my favourite vegetable and they really don’t need much whether they’re posted or boiled they are so good. Weirdly, I steamed them before and didn’t like them at all. I don’t know what that was about, maybe a bad batch? I normally do them by roasting them in a single layer with just a drizzle of olive oil, sprinkle of sea salt flakes and course ground black pepper and about just a little finely grated garlic rubbed all over them. They’re also best friends with hollandaise sauce if you’re the kind of person who likes to take a naturally delicious and healthy vegetable and smother it in artery-clogging buttery sauce. I know I am!
Asparagus are in season from February to June, reaching their peak in April so now is the time to eat them most regularly. Though I don’t eat them seasonally. I have to have them throughout the winter too even though they were probably grown in a tunnel in Kenya and have more air-miles than I do.
- 500 g fresh asparagus
- About 9 slices of serrano ham
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 pinch of black pepper
- Cut the bottom inch of each asparagus stem and with a vegetable peeler, peel the remaining inch.
- Wrap 3 stems in each slice of ham and lay on a baking sheet.
- Drizzle over the oil and balsamic and sprinkle over the pepper.
- Roast at 200 degrees Celsius for 15 minutes and serve pouring all the tray juices over them.