Asparagus With Cured Ham and Ribeiro Wine |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pairing of Tapas and Spanish Wine Ingredients:
spanish extra-virgin olive oil |
20 asparagus spears (think stalks) |
4 slices spanish cured ham |
Directions:
1. Brush a large skillet or flat griddle with a little olive oil and heat over medium heat.
2. Divide the asparagus into 4 bundles of 5 stalks.
3. Wrap each bundle with a slice of ham.
4. Place the bundles in the skillet. Cook the asparagus on each side until they caramelize slighty and the ham becomes crispy, 5-8 minutes.
5. Note: Be careful not to let the bundles over cook. You want the asparagus to stay crisp and for the ham not to burn.
6. Try this Spanish dish with a glass of Godello or Treixadura from Ribeiro, a white wine region in Galicia where the dish comes from. The balanced acidity of the wine complements the asparagus.
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