Marcus Wareing's White Asparagus with Spanish Ham and a Warm Hazelnut Dressing
Marcus Wareing's white asparagus are drizzled in a warm hazelnut dressing that perfectly blends sweet and sour notes- a delightful light lunch.
Ingredients
For the hazelnut dressing:
Method
- Peel the asparagus and chop off the base leaving the tops whole
- Bring a pan of water to the boil with a pinch of salt and an optional squeeze of lemon. Add the asparagus and blanche for 3-5 minutes until cooked but still with some bite. Remove from the water and set on a tray lined with kitchen towel to drain. Lightly dab the asparagus with more kitchen towel to remove as much water as possible.
- Heat a frying pan on the grill if you have one, or on the hob if cooking at home. Drizzle the drained asparagus with olive oil and a pinch of salt and a crack of pepper, then add to the frying pan on high heat, turning to get an even char on each side - about 20-30 seconds. Remove from the frying pan and leave to cool on a tray.
- For the croutons, break the baguette into small chunks and drizzle generously with olive oil and season with salt and pepper. Leave to marinate.
- Add croutons directly to the grill or frying pan, and toast lightly for 1-2 minutes, turning to get an even toast.
- Heat another frying pan on high heat and add the hazelnuts to toast until golden brown - about 2 minutes - to allow the oils to release. When golden, remove the hazelnuts from the heat and roughly chop.
- For the warm vinaigrette, roughly chop the hazelnuts, then add back to the pan on medium heat with a glug of olive oil and a splash of white wine vinegar. Keep stirring to mix ingredients together, adding the wholegrain mustard, Dijon mustard and honey with a pinch of salt. Whisk together, adding more olive oil to loosen up the dressing if necessary. Turn off the heat and adjust sweetness or sourness by adding a little honey or vinegar to taste. Finely chop a handful of fresh parsley and stir in.
- To serve, add the asparagus to a plate and arrange with a few slices of the serrano ham and croutons on top. Generously drizzle with the vinaigrette and enjoy.
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