Serrano Ham and Asparagus Rolls
Photography Aaron McLean.
These rolls are delicious using any of the following cured meats: Serrano ham, prosciutto, bresaola, smoked ham or salami.
INGREDIENTS
16 thin slices cured meat (I used Serrano ham)
16 medium asparagus spears
3-4 stalks celery
2 roasted red capsicum
handful rocket leaves
Relish
1 tablespoon olive oil
1 small red onion, finely chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon honey
sea salt and freshly ground pepper
METHOD
Relish: Put the oil and onion in a small saucepan with a good pinch of salt, cover and cook until very soft. Add the remaining ingredients and cook gently until reduced to a very thick paste. Cool.
Snap the tough ends off the asparagus and trim on the diagonal. Peel the celery to remove the strings and cut into pieces half the length of the asparagus then into batons about 1 cm wide. You need 16.
Blanch the asparagus and celery in boiling salted water until tender, but still with a little crunch. Refresh in iced water then drain well and pat dry on kitchen towels. Cut each capsicum into 16 slices. You need 32 slices.
To assemble: Spread one side of each piece of cured meat with a little relish. Place one piece each of asparagus and celery, 2 slices of capsicum and a few rocket leaves on the end of each piece and roll up tightly. Arrange on a serving platter. Makes 16 rolls
Pantry note: Roasted red capsicums are available at the deli counters or in jars at all good supermarkets and food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.