Name: Crown of Green Asparagus
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 slices white bread; 1 cup water; 1 pound tomatoes, peeled and seeded; 1 tablespoon chopped garlic; Salt and pepper; 1/4 cup olive oil; 1 teaspoon sherry vinegar; 2 bunches asparagus; 1 loaf Italian or French bread; 1 clove garlic, peeled and cut in half; 1 head lettuce, cleaned; 2 tomatoes, sliced; 2 ounces cured ham, diced

Directions

To make the sauce, combine the bread and water in a bowl and allow to sit for a few minutes. In a food processor, combine the bread mixture, tomatoes, and garlic, season with salt and pepper, and process until smooth. Add the vinegar and oil and process. Set aside until ready to use.
In a pot, boil the green asparagus until tender. Cut the points off, set aside, and chop the rest of the tender parts.
Cut the loaf of bread into thin slices and toast. While the toast is still warm, rub the surface with some of the garlic.
Place a large ring or cookie cutter in the center of 4 plates. Place the crown tips of the asparagus around the plates. Arrange a few leaves of lettuce on the bottom of the rings and top with the chopped asparagus.
Top with the sliced tomatoes and then a piece of toast. Finally, sprinkle with the cured ham.
To finish and serve, drizzle a little of the Salmorejo sauce around the plate and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Juan Chavez, Hotel Alfonso XIII, Seville, Spain

Crown of Green Asparagus

Ingredients

Salmorejo sauce:

Crown of Asparagus:

Directions

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