Asparagus with peas
6 servings
60 minutes
Asparagus with peas is an elegant dish that combines the freshness of greens and the tenderness of ham. This recipe draws inspiration from European cuisine, where simplicity in preparation meets rich flavor. The tender green peas absorb a light sweetness, while the asparagus softens while maintaining its exquisite texture. Serrano ham adds spicy notes, and slices of hard-boiled egg complete the composition. The dish is perfect for a light spring dinner or as an accompaniment to more complex gastronomic sets. It is served warm, allowing the ingredients to reveal their beauty. The simplicity of preparation makes it accessible to anyone who wants to enjoy a refined combination of flavors and aromas.
1
Heat sunflower oil in a pot. Add finely chopped green onions and cook on low heat, stirring, for 3-4 minutes – do not let it turn brown. Add peas and cook for a few more minutes. Pour in 275 ml of water, add sugar, cover the pot, and simmer for 15 minutes. Then add finely chopped ham and cook for another 20 minutes until the peas are soft. Add salt.
- Sunflower oil: 3 tablespoons
- Green onions: 0.5 bunch
- Green peas: 1.5 kg
- Sugar: 1 tablespoon
- Serrano ham: 100 g
- Salt: to taste
2
During this time, clean and trim the asparagus and cut it into 2.5 cm pieces. In a large pot, bring salted water to a boil, add the asparagus, cover, and cook for 10 minutes until tender. Drain the water.
- White asparagus: 2 kg
3
Mix asparagus with ham and sauce in a heated dish. Garnish with slices of hard-boiled egg.
- Serrano ham: 100 g
- White asparagus: 2 kg
- Chicken egg: 1 piece