Asparagus

Asparagus is one of those vegetables that signify the start of the summer season. It is rich in vitamins and minerals. And is a perfect touch to any light meal. You can steam, grill, bake, and boil asparagus. I prefer to cook it in the asparagus steamer, served with melted butter and freshly squeezed lemon juice. 

At first sight of this book one can not help but feel as those it is a coffee table picture book and asparagus is the subject. Upon second glance, trying to bypass the mouthwatering photography, the delicious recipes are nestled on the opposite page. Throughout the 95 pages there are 4 chapters, Soup, Salads and Appetizers, Main Courses, Asparagus Sauces and Desserts. The step by step photographs on preparing, cooking, storing, and caramelizing asparagus is very helpful. 

Asparagus Ham Rolls with Gratin Tomatoes  (Serves 4) 

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1 lb (500g) white asparagus 

salt and sugar

1 lb (500g) green asparagus 

11 oz (300g) long slices of Serrano Ham

9 oz (250g) tomatoes

11 oz (300g) Gouda cheese, grated

1 small bunch of parsley 

Potatoes, freshly boiled in their skins, and green salad, to serve. 

1. Preheat the oven to 400ºF (200ºC). Peel the white asparagus, remove the tough ends, and put it in a little boiling water with half a teaspoon of salt and a pinch of sugar. Cook for 12 minutes.

2. Peel the lower third of the green asparagus and remove the tough ends. Put in a little boiling water with half a teaspoon of salt and a pinch of sugar and cook for 8 minutes, until just cooked.

3. Remove the asparagus from each pot using a skimmer and drain well, and keep warm.

4. Lay three or four spears - mix the colours - on a slice of ham, roll it up, then lay the rolls next to each other in a casserole dish.

5. Slice the tomatoes and lay then on top of the ham rolls. Then sprinkle the tomatoes with the grated cheese. 

6. Bake in the oven on the middle rack for 15 minutes, until the rolls start to brown. Sprinkle with chopped parsley and serve immediately. 

Boiled potatoes in their skins and a green salad are enough to go with this dish.

Enjoy! - JW