Categories: vegetables- Asparaus
Ingredients
- 1 Tbsp. red onion, finely chopped
- 1/4 tsp. kosher salt
- 2 tsp. vinegar (sherry, red wine, or cider)
- 2 thin slices Serrano ham, thinly sliced crosswise
- 1 clove garlic slivered
- 1 lb. asparagus
- 1/2 lb. all-butter puff pastry, defrosted
- Parmesan cheese
Directions
- Place onion in a small bowl. Sprinkle with the salt and vinegar.
- In a small skillet, heat 2 Tbsp. olive oil over medium. Cook ham and garlic, tossing until crisp, about 2 minutes. Set aside.
- Snap woody bottom stems off asparagus. Use a vegetable peeler to strip skin from the lower half of each spear. Settle asparagus in a large skillet. Fill with water just to cover. Bring to a boil; simmer until vivid green and tender, about 4 minutes, for midsize spears. Drain; cool under running water. Line up asparagus on a clean kitchen towel; roll up to dry.
- Rub asparagus with a little oil. Light a medium-hot fire. Spread out asparagus and grill, turning regularly, until nicely tattooed, about 4 minutes. (Alternately, use a griddle set over medium-high heat.)
- Roll out or unfold the pastry and slice into a rectangle about 12 by8 inches; set it on a baking sheet. Prick all over with a fork. Slide into a 400-degree oven and bake until brown (even the center bottom) and puffed, 20 to 22 minutes.
- Toss asparagus with reserved ham and garlic and with reserved onion. Use the vegetable peeler to carve on a few curls of parmesan. Line up dressed asparagus on the puff pastry. Slice crosswise to spears and serve hot.