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Griddled Asparagus with Serrano and Pine Nuts

© 2024 |

© 2024 |

Tender crispy charred green asparagus, toasty pine nuts and dry-cured Jamon Serrano with a garlicky, tangy and zesty wild garlic dressing create a spring salad that is naturally gluten free, high in fiber, delicious and just bursting with flavour. It makes the perfect Easter side dish for a relaxed brunch. Use other fresh herbs, such as arugula, parsley, scallions or basil, if you can't find wild garlic, aka ramson.

Wild Garlic Dressing
  • 600 g Green asparagus, woody ends trimmed
  • 1 tbsp Olive oil
  • 8 slice Jamon Serrano
  • 2 tbsp Toasted pine nuts
  • Finely grated parmesan, to serve
  • 50 g Wild garlic leaves, roughly chopped
  • Finely grated zest and juice of 1 lemon
  • 6 Anchovy fillets in olive oil
  • 1 tbsp Baby capers in brine, drained
  • 80 ml Extra-virgin olive oil
  1. Peel 5 asparagus spears lengthways into ribbons. Place in a bowl of iced water and set aside until needed.
  2. Heat a grill pan on high. Brush the asparagus with olive oil and cook for 3 minutes or until tender crispy and lightly charred. Transfer to a plate and set aside.
  3. To make dressing, place wild garlic leaves, lemon zest and juice, anchovies, including the olive oil, capers, extra-virgin olive oil in a blender and whiz until green and smooth. Transfer to a bowl or glass jar and set aside.
  4. Place charred asparagus on a serving plate. Drain asparagus ribbons and pat dry with paper towel. Arrange ribbons over charred asparagus and scatter with toasted pine nuts and prosciutto. Spoon over some of the dressing. Sprinkle with freshly grated parmesan and serve with remaining dressing.

© 2024 |

© 2024 |


Tom 28/3/24 13:26

...what a wonderful springtime treat!

2pots2cook 28/3/24 14:07

So vitamins loaded side for Easter! Great idea!

DEZMOND 28/3/24 15:38

I have never liked asparagus, but I love all the green in your photo setting!

eileeninmd 28/3/24 16:37

I love asparagus, yummy recipe. Take care, have a great day!

Pam 28/3/24 16:48

Great combination of flavors and textures. Yum.

DUTA 28/3/24 18:09

I'm not an asparagus lover, but the dish looks beautiful with its green color.


Hola Angie. Te han quedado unos espárragos deliciosos. Una combinación de ingredientes muy rica.

Rainbow Evening 28/3/24 22:33

thank you for sharing recipe

Cooking Julia 28/3/24 22:57

A great and flavorful way to cook asparagus!

roentare 28/3/24 23:05

Beautiful lush green with the asparagus you presented

Lowcarb team member 28/3/24 23:38

That does look nice, many thanks for another tasty recipe idea.

All the best Jan

Brian's Home Blog 28/3/24 23:57

Yum, that sure looks good, I really like grilled asparagus!

J.P. Alexander 29/3/24 00:37

Gracias por la receta. Me gustan los espárragos. Te mando un beso.

Margaret D 29/3/24 05:29

That does look lovely for a light lunch.
Happy Easter.

Marcelle 29/3/24 07:07

I love asparagus, this looks like a delicious new way for us to make it!! So much flavor here, Angie. 💗

Eva Taylor 29/3/24 12:27

This looks so Spanish and absolutely delicious. I have been away, wintering in the South of Spain so that is why I haven’t been commenting much. Looking forward to catching up.

David M. Gascoigne, 29/3/24 12:42

When the Great Food God of long, long ago made things for us to eat, asparagus was her finest achievement!

LoveT. 29/3/24 16:41

Great Recipe, very delicate. I like green asparagus.

Veronica Lee 30/3/24 06:33

This asparagus dish looks divine! 😋
Love the flavor combination.

Happy Easter, Angie!

JoAnna 30/3/24 10:11

Dobra, co z serca do serca płynie
I dużo pięknej wiosny wokół,
Niechaj w radości czas ten minie,
w miłości, która jak co roku
nadzieję niesie, zieleń, kwiaty
i słońce co wszystko rozjaśni!
Niechaj w tym świętym, pięknym czasie,
nie będzie smutków ani waśni,
niech tylko dobro w nas rozkwita,
jak wiosna, co Wielkanoc wita.

Szczęśliwego, wspaniałego Czasu życzę Ci na te Święta i serdecznie pozdrawiam!
Happy Easter!

My name is Erika. 30/3/24 13:43

YUM! This not only looks beautiful but sounds amazing. I think I need to print this one off also. :) Happy weekend Angie. hugs-Erika

Anonymous 30/3/24 22:23

This is so beautiful! Believe it or not, wild garlic is the only kind of garlic I can eat. Here in the United States we call them ramps. I love them, and find them very rarely. Again, a truly beautiful dish. David (C&L)

Grace 3/4/24 07:30

Una delicia!
Extraordinarias recetas nos propones.
Eres generosa Angie!
Todo tan finamente presentado.
Te felicito por vuestro Blog!!

Grace 3/4/24 07:31

Gracias Angie!!

Raymund | 4/4/24 23:21

Wow, what a vibrant and flavorful spring salad! The combination of tender green asparagus, salty Jamon Serrano, and toasty pine nuts with that garlicky, tangy wild garlic dressing sounds absolutely irresistible.

sherry 4/4/24 23:29

Oh yum Angie. I love serrano ham and pine nuts and asparagus!


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