White Asparagus with Ibérico Ham and Hazelnut Migas

Prep Time

10 mins

Cook Time

16 mins

Total Time

26 mins

This is a great tapas dish or potential starter for a dinner party. Spain’s favourite white asparagus served with crispy strips of jamón ibérico and served on a bed of migas, which are fried breadcrumbs with chopped hazelnuts and dressed with a hazelnut vinaigrette.

26 mins

4 people

Ingredients
Method

1 bunch of white asparagus
50g ibérico ham, finely sliced into strips
Olive oil
Salt to taste
For the hazelnut migas:
1 tbsp butter
1 tbsp olive oil
1 garlic clove, finely chopped
4 sprigs of fresh thyme, finely chopped
100g breadcrumbs
50g roasted hazelnuts, roughly chopped
Salt and pepper to taste
For the hazelnut vinaigrette:
2 tbsp hazelnut oil
4 tbsp olive oil
2 tbsp sherry vinegar
2 tsp Dijon mustard
Salt and pepper to taste

In a small bowl, whisk together the vinegar and mustard, then add the oils in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper.
For the migas, heat the butter and oil in a medium size frying pan. Add the chopped garlic and thyme and fry gently for 1 minute without colouring. Add the breadcrumbs a fry gently for 3 minutes until lightly toasted, add the chopped hazelnuts and season with salt and pepper.
Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 10 minutes until the spears are tender. Drain well. For the ham, fry gently in a touch of oil until crispy, drain and set aside. Pan fry the asparagus in the same oil for 2 minutes.
To serve, spoon the hazelnut migas in the centre of the plate, top with the white asparagus, sprinkle the crispy ham and drizzle with the hazelnut vinaigrette.

Ingredients

1 bunch of white asparagus
50g ibérico ham, finely sliced into strips
Olive oil
Salt to taste
For the hazelnut migas:
1 tbsp butter
1 tbsp olive oil
1 garlic clove, finely chopped
4 sprigs of fresh thyme, finely chopped
100g breadcrumbs
50g roasted hazelnuts, roughly chopped
Salt and pepper to taste
For the hazelnut vinaigrette:
2 tbsp hazelnut oil
4 tbsp olive oil
2 tbsp sherry vinegar
2 tsp Dijon mustard
Salt and pepper to taste

Method

In a small bowl, whisk together the vinegar and mustard, then add the oils in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper.
For the migas, heat the butter and oil in a medium size frying pan. Add the chopped garlic and thyme and fry gently for 1 minute without colouring. Add the breadcrumbs a fry gently for 3 minutes until lightly toasted, add the chopped hazelnuts and season with salt and pepper.
Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 10 minutes until the spears are tender. Drain well. For the ham, fry gently in a touch of oil until crispy, drain and set aside. Pan fry the asparagus in the same oil for 2 minutes.
To serve, spoon the hazelnut migas in the centre of the plate, top with the white asparagus, sprinkle the crispy ham and drizzle with the hazelnut vinaigrette.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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