New| Asparagus Tips with Jabugo Ham | |||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||
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| 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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