Grilled Asparagus Spears with Jamon Serrano
Asparagus is one of my favorite vegetables and a welcome sign that summer is on the way. Grilled asparagus is easy, tasty and looks beautiful on a serving platter.
I made these for our Pupsitter Fiesta, a thank you gathering for Meg, Tim and Spencer – the folks who took care of Meta while we were in Barcelona. Jamon Serrano is found all over Spain, both in sliced and whole leg form.
Of course you can do the asparagus solo if you need a vegetarian dish or don’t feel like spending the cash on the jamon serrano. Prosciutto would be an okay substitute.
1 lb asparagus
.5 lb jamon (ham) serrano
2-3 T olive oil
1 T sea salt
.5 a lemon
1 T extra virgin olive oil (for drizzling, or fo drizzle if Snoop Dogg were writing this)
Rinse the asparagus, pat dry and break off the tough ends. Tip: the stalk will snap at the toughest point so you’re left with the tender part of the plant.
Separate your jamon slices and get them ready to wrap. Toss asparagus in olive oil and half the salt. Grill over medium-high heat for 5-6 minutes, turning often. I use the 2nd shelf in our grill to avoid burning the tips.
Allow the spears to cool slightly before wrapping them in the jamon. Drizzle with lemon juice and a little olive oil and serve.
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