Vineyards are all springing to life, flowers are coming out, asparagus are appearing and new wines are comming to sanjamon.com. We would like to present you a selection of zesty, thirst-quenching wines we find ideal to pair with today’s recipe.
As you all know we do love seasonal produce and at this time of the year our local farmer´s markets are full of excellent fresh asparagus. So we picked up a bunch of them and prepared an excellent hot starter. So if you are looking for that perfect late spring feast, you do not need an excuse or a special occasion to give it a try. Uncork (or unscrew!) one of our easy-drinking wines and enjoy.
But first things first. Asparagus has been used as a vegetable and medicine since ancient times due to its delicate flavour and mainly due to its diuretic and even aphrodisiac properties. In fact, the earliest known recipe for asparagus is included in one of the world’s oldest cookbooks written in the 3rd century A.D.: asparagus with eggs, salt and pepper.
Today we will focus on white asparagus, the most popular variety in our country, despite the fact that this “edible ivory” implies tons of work. White asparagus are grown in the dark to stop any color development; stalks are grown underground, beneath mounds of soil. They don’t receive sunlight so they do not produce chlorophyll and shoots remain white in color. The result is a spring delicacy, less bitter and much more tender than green or violet asparagus.
Coated Asparagus Stuffed with Iberian Ham
Cooking level: easy and fun
Time: 20 minutes or less 🙂
For this recipe, you will need:
6 thick asparagus (that have more of a meaty center)
100 gr Iberian ham finely sliced
Extra Virgin Olive Oil
If you have the chance to visit the local farmers market, do not hesitate and pick up a bunch of them. Remember that you have to peel the lower end of white asparagus before cooking (boiled or steemed) or raw consumption. If you don’t, don’t worry; just open a tin of white asparagus.
In any case, the most important step is to drain. Drain onto kitchen paper. Butterfly each asparagus, carefully running your knife down its entire length.
Cut the Iberian ham slices into strips and fill the asparagus with them.
Close up the asparagus around the Iberian ham strips and coat with flour
Dip in egg batter
and fry them with extra virgin olive oil, both sides, for a few minutes.
Drain the excess oil by laying the asparagus on kitchen paper
To delight your dinners, serve straight!
Our Wine Selection
It is nice to drink good wine even if it is your everyday wine. Now is time to uncork or open the bottle; you can choose your favourite from Spain or from the world:)
Verdejo Casa María, Vino de la Tierra de Castilla y Leon. Vinified entirely from Verdejo grapes this crisp , clean and refreshing wine is ideal to pair with starters or appetizers. 12% ABV. In this case you will not need any corkscrew since this bottle has screw cap, easy to open 😉
Riesling Kendermanns direct from Germany. 100% Riesling. An harmoniously fruity wine with a long lingering finish. 12%ABV. Serve chilled as the perfect refreshing aperitif or to accompany dishes such as asparagus, risotto or salmon. It hits the spot!
Chardonnay Vivace Frizzante Cornalè IGT, Italy. One more crisp wine with a pleasant bitter note, drinkable on any occasion. Perfect choice as appetizer. Suited to light starters 🙂 To be served between 8º and 10ºC.
Have a great week and Happy Spring Bank Holiday for those lucky enough to be enjoying it!