White Asparagus au Gratin with Iberian Ham

Ingredients (serves 2):

• 1 jar of Conservas Almanaque Extra-Extra-Thick White Asparagus 425 ml.
• 80 g Iberian ham, thinly sliced.
• 150 ml cooking cream or evaporated milk.
• 40 g grated cured cheese.
• 1 teaspoon butter.
• Freshly ground black pepper.
• Nutmeg to taste.
• Chopped fresh parsley.
• Extra virgin olive oil.

Method:

1. Drain the white asparagus carefully so the spears don't break and lay them on kitchen paper.
2. Wrap each asparagus spear in a thin slice of Iberian ham.
3. Place the asparagus in an ovenproof dish lightly greased with extra virgin olive oil.
4. In a small saucepan, heat the cream with a teaspoon of butter, black pepper and a pinch of nutmeg.
5. Add some of the grated cheese and stir until you have a smooth cream.
6. Pour the cheese cream over the asparagus without covering it completely, so that the asparagus is still visible.
7. Sprinkle over the rest of the cheese and grill in the oven for a few minutes, until the top is lightly golden.
8. Serve hot with chopped fresh parsley and a drizzle of raw extra virgin olive oil.

Chef's tip:

For a more refined dish, grill for just a few minutes and avoid overcooking the ham. That way it keeps its texture and flavour better.

You can also serve this asparagus as an individual starter or as part of a gourmet spread alongside tinned delicacies, cheeses and Iberian charcuterie.