Asparagus A La Parilla With Parsley And Ham Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Chopped garlic
1 oz	28g	Serrano ham or prosciutto - diced 1/8" cubes
2 tablespoons	30ml	Stock or water
2 tablespoons	30ml	Chopped flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Lemon juice - (to 2)
12		Medium-thick asparagus spears - (to 18)
1/2 teaspoon	2.5ml	Coarse salt

Recipe Instructions

In a small pan, heat 1 tablespoon olive oil, add the garlic and the ham, and cook, stirring, 1 minute. Add the stock and parsley and cook another minute or two. Season with salt, pepper, and lemon juice to taste and set aside.  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 the coarse salt. Add the asparagus, cover, and cook until lightly charred on one side. Turn and cook them, uncovered, until they are limp. Divide and arrange on serving dishes. Serve at once.

Source:
"Cookbook Digest, May/Jun, 1999"

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