When I was little my Nanna used to make little asparagus hors d’oeuvres with Edgell canned asparagus. The asparagus was wrapped up in toasted bread and I think a bit of white sauce might have been in there somewhere. A dish very of its era I think. I don’t reckon I have had canned asparagus for at least 20 years now.
I mention it because the third tapas dish I have been making lately involves asparagus. But white asparagus. And not in a can. White asparagus comes in a glass jar. It is a bit firmer than the canned asparagus of my childhood. But really, truth be known I think it tastes pretty much the same.
Here’s what I have been doing.
… I take the white asparagus spears out of the jar. And wrap them in thinly sliced jamon (spanish ham – you just ask for it at the deli). That’s it.
How much jamon you might ask? Well the deli I went to cut each slice of jamon in half, and I cut that in half again (long ways). So I guess you’d say a quarter of a thin slice of jamon per asparagus spear.
It tastes really good. Really. Really. And it couldn’t be simpler, right? You should try it!