Asparagus Wrapped in Serrano Ham

Name: Asparagus Wrapped in Serrano Ham
Yield: 4 servings
Ingredients: 1 3 tablespoon extra-virgin olive oil; 1 2 tablespoon sherry vinegar; 1 1 shallot, minced; 1 1/4 teaspoon salt; 1 1/8 teaspoon freshly ground black pepper; 1 12 stalks each white and green asparagus, ends trimmed (24 total); 1 6 thin slices serrano ham (or prosciutto), each cut into 4 strips; 1 1 cup frisée; 1 1 cup mixed greens; 1 1/2 pound each seedless green and red grapes, halved; 1 1/4 cup sliced roasted almonds

From the kitchen of Carly

Tender asparagus bundled in salty serrano ham sits atop a bright salad of frisée, mixed greens, and halved grapes. A sherry vinaigrette brings everything together, cutting through the richness with sharp, clean acidity. Simple elegance on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoon extra-virgin olive oil
12 tablespoon sherry vinegar
11 shallot, minced
11/4 teaspoon salt
11/8 teaspoon freshly ground black pepper
112 stalks each white and green asparagus, ends trimmed (24 total)
16 thin slices serrano ham (or prosciutto), each cut into 4 strips
11 cup frisée
11 cup mixed greens
11/2 pound each seedless green and red grapes, halved
11/4 cup sliced roasted almonds

Instructions

Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.