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Asparagus and Ham Barbecued On The GrillAsparagus and ham barbecued…….wow! I just love this tapas appetizer on the BBQ grill. In Spain they use Serrano Ham, that’s mountain ham to you and me. It’s dry cured in the mountains and impossible to replicate the flavour in any other ham because it’s the cool mountain air and unique humidity that’s the secret weapon. You can buy it ready sliced from igourmet.comThat said, if you need it tomorrow and can't get hold of Serrano ham then don't worry, you can get away with Parma ham as a much more common alternative. Aspargus cooks really quickly on the grill and blackens ever so easily so wrapping it in the ham helps to protect the asparagus from the intensity of the grill heat. It also adds a lovely saltiness to the dish. I've done this recipe for 12 spears but depending on the number of guests you have you may want to do more. It is expensive to do so you could serve it as part of a larger platter of appetizers - maybe a couple on each plate. Alternatively it makes for great fingerfood but once they come off the grill don't expect them to hang around on the serving plate for very long. Ingredients:-
Method:-TIP - Pick up the asparagus spear holding it at both ends and bend. Where the spear naturally breaks is where the tenderness disappears, keep the head and use the rest of the stem for asparagus soup or something! Brush the asparagus spears with olive oil and sprinkle with the black pepper. Then wrap some of the ham around each spear. Place them in a barbecue basket and cook over medium hot coals for 5 – 10 mins. The asparagus will turn a darker green when cooked and be careful not to overcook otherwise it will go soggy.
Break out of the rack and serve with Mayonnaise or Aioli.
See Also:-
More Tasty Tapas Appetizers
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