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Asparagus A La Parilla With Parsley And Ham Sauce Recipe - Cooking Index

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Asparagus A La Parilla With Parsley And Ham Sauce

The flat iron grill plate that the Spanish call a parilla is used for searing fish, shellfish, poultry, and wild mushrooms, producing a pure, clean, slightly metallic taste, ideal for many tapes.

Cuisine: Spanish
Type: Vegetables
Courses: Side dish
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1/2 teaspoon 2.5mlChopped garlic
1 oz 28gSerrano ham or prosciutto - diced 1/8" cubes
2 tablespoons 30mlStock or water
2 tablespoons 30mlChopped flat-leaf parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlLemon juice - (to 2)
12   Medium-thick asparagus spears - (to 18)
1/2 teaspoon 2.5mlCoarse 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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