Crown Of Green Asparagus
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water1 clove
Garlic (peeled and cut in half)1
Salt1 cup
Olive Oil1 tsp
Sherry Vinegar2 bunches
Asparagus1 loaf
Italian60 g
Ham (cured, diced)Directions:
1
To make the sauce, combine the bread and water in a bowl and allow to sit for a few minutes
2
In a food processor, combine the bread mixture, tomatoes, and garlic, season with salt and pepper, and process until smooth
3
Add the vinegar and oil and process
4
Set aside until ready to use
5
In a pot, boil the green asparagus until tender
6
Cut the points off, set aside, and chop the rest of the tender parts
7
Cut the loaf of bread into thin slices and toast
8
While the toast is still warm, rub the surface with some of the garlic
9
Place a large ring or cookie cutter in the center of 4 plates
10
Place the crown tips of the asparagus around the plates
11
Arrange a few leaves of lettuce on the bottom of the rings and top with the chopped asparagus
12
Top with the sliced tomatoes and then a piece of toast
13
Finally, sprinkle with the cured ham
14
To finish and serve, drizzle a little of the Salmorejo sauce around the plate and serve