Thursday, March 28, 2024

Griddled Asparagus with Serrano and Pine Nuts


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


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 | http://angiesrecipes.blogspot.com



© 2024 | http://angiesrecipes.blogspot.com




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29 comments:

  1. Tom28/3/24 13:26

    ...what a wonderful springtime treat!

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  2. 2pots2cook28/3/24 14:07

    So vitamins loaded side for Easter! Great idea!

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  3. Christine28/3/24 14:16

    So yummy

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  4. Carol @Comfort Spring Station28/3/24 15:33

    Your dish looks fabulous

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  5. DEZMOND28/3/24 15:38

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

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  6. eileeninmd28/3/24 16:37

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

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  7. Pam28/3/24 16:48

    Great combination of flavors and textures. Yum.

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  8. Federica Simoni28/3/24 17:10

    wow buonissimi!!!

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  9. DUTA28/3/24 18:09

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

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  10. COCINA Y REPOSTERÍA DE ANTAÑO28/3/24 19:56

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

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  11. Rainbow Evening28/3/24 22:33

    good.....
    thank you for sharing recipe

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  12. Cooking Julia28/3/24 22:57

    A great and flavorful way to cook asparagus!

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  13. roentare28/3/24 23:05

    Beautiful lush green with the asparagus you presented

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  14. Lowcarb team member28/3/24 23:38

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

    All the best Jan

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  15. Brian's Home Blog28/3/24 23:57

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

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  16. J.P. Alexander29/3/24 00:37

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

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  17. Margaret D29/3/24 05:29

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

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  18. 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. 💗

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  19. Eva Taylor29/3/24 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.

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  20. 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!

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  21. LoveT.29/3/24 16:41

    Great Recipe, very delicate. I like green asparagus.

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  22. Veronica Lee30/3/24 06:33

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

    Happy Easter, Angie!

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  23. 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!

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  24. 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

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  25. Anonymous30/3/24 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)

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  26. Grace 3/4/24 07:30

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

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  27. Grace 3/4/24 07:31

    Excelente!
    Gracias Angie!!

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  28. Raymund | angsarap.net4/4/24 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.

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  29. sherry4/4/24 23:29

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

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