1 bunch fresh asparagus spears
12 long, thin slices of jamón serrano
Juice of 1 lemon
extra virgin olive oil
1 rosemary stem
black ground pepper
Dip the fresh asparagus in hot water and boil for 2 minutes. Drain well.
Mix the lemon, olive oil and finely chopped rosemary stem. With a brush spread the mixture on the asparagus.
Wrap sliced of serrano ham around a 1 - 2 asparagus, depending on the size. You can use an stick to close it well.
Cook in a flat pan or BBQ. cool. Season with black pepper to taste.
6 slices of cooked ham
12 white asparagus canned
mayonnaise
Manchego cheese
Piquillo pepper sauce
Spread the asparagus on paper towels to absorb the excess of water.
Roll the slices of ham on a plate, add a teaspoon of mayonnaise and spread all over the slice. Add two asparagus in the center and roll up.
Place in heatproof dish. Add grated manchego cheese on top, and heated with a burner or au gratin in oven.
Pour some sauce over the cannelloni and serve.
1 handful of asparagus
1 clove of garlic
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
A piece of bread
2 eggs
1 liter of chicken broth
few strands of saffron
olive oil
pine nuts
Cut the asparagus, discarding the hardest part. Wash and drain well.
In a pan put some olive oil and when hot, removing from the heat cook the finely chopped garlic. Add the paprika then.
