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Home / Residents / Recipes
Asparagus Tips with Jabugo Ham
Serves : 4 person(s)
24      Green asparagus
12      Slices of baguette bread
    Garlic clove
    Tomatoes, peeled
130  gms     Cured Jabugo Ham
20  gms     Salmon roe
150  gms     Beetroot vinaigrette
30  gms     Chervil
      White pepper
Preparation Method

Cook green asparagus and cut the tips 9 cm long. Toast bread and rub with the garlic clove. Remove seeds from 2 peeled tomatoes, mince, season with salt and pepper and reserve. Slice the remaining tomatoes and season. Slice the cured ham. Arrange the asparagus tips on the plate. Use a ring mold and fill witht the tomato and bread in layers, top with ham and remove the ring. Add the salmon roe in intervals between the asparagus tips. Decorate with chervil and beetroot vinaigrette.

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