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
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