Asparagus a La Parilla with Parsley and Ham Sauce

Yield > 2
Asparagus a La Parilla with Parsley and Ham Sauce
Keys : Side Dish Vegetables Herbs Spanish Spain European
Mediterranean
Ingredients :
2 tbl olive oil
1/2 tsp chopped garlic
1 oz serrano ham or prosciutto
diced 1/8" cubes
2 tbl stock or water
2 tbl chopped flat-leaf parsley
Salt to taste
Freshly-ground black pepper
to taste
1 tsp lemon juice - (to 2)
12 med -thick asparagus spears - (to
18)
1/2 tsp coarse salt
Method :
• In a small pan, heat 1 tablespoon olive oil, add the garlic
and the ham, and cook, stirring, 1 minute. Add the stock and
parsley and cook another minute or two. Season with salt,
pepper, and lemon juice to taste and set aside.
• Sparingly trim the stalk end of each asparagus. Lightly
brush each spear with the remaining oil.
• Heat a well-seasoned griddle or nonstick pan and when
hot sprinkle the griddle with the coarse salt. Add the
asparagus, cover, and cook until lightly charred on one side.
Turn and cook them, uncovered, until they are limp. Divide
and arrange on serving dishes. Serve at once.
• This recipe yields 2 servings.
• Comments: The flat iron grill plate that the Spanish call a
parilla is used for searing fish, shellfish, poultry, and wild
mushrooms, producing a pure, clean, slightly metallic taste,
ideal for many tapes.
• In The Flavours of Andalucia, Elisabeth Luard describes a
method of grilling asparagus that doesn't require blanching,
calling the application of sizzling dry heat to fresh green
asparagus "a stroke of genius." She goes on to say, "You will
never want to cook it any other way; the flavor is
incomparable.
• The thick green asparagus are brushed lightly with oil
and set on a hot griddle. The spears are then cooked until
spotted black on all sides, then embellished with a sauce of
chopped cured ham, garlic, lemon juice, and oil.

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