This week´s recipe is a modern style tapa, blended with traditional countryside cooking. Quick and easy with barely any cooking involved, these jamón serrano rolls are bound to impress the in-laws over Christmas.
Ingredients
- Wild asparagus
- Brie cheese
- Jamón Serrano
- Olive oil
- Fresh parsley, chopped
- Salt and black pepper
- Cherry tomatoes
- Rocket
- Balsamic glaze or balsamic honey
Method
- Snap the woody ends off the asparagus and set aside.
- Preheat your oven to 200°C (400°F). Line a baking tray with foil or baking paper.
- Lay the slices of Jamón Serrano flat on your work surface. Place an even amount of asparagus spears in the center of each slice—double up the ham if your slices are thin.
- Slice the brie into small squares and place a piece on top of the asparagus in each bundle.
- Season with chopped parsley, salt, pepper, and a drizzle of olive oil.
- Roll the Serrano ham around the asparagus, keeping the brie positioned at the top.
- Place the bundles on the tray and bake for about 15 minutes, or until the ham is slightly crisp and the brie is soft and melting.
- Once out of the oven, top with halved cherry tomatoes, fresh rocket, and a drizzle of balsamic glaze.
- Serve immediately.
ENJOY! To see our chef Nick make this dish please watch our latest episode of Good Morning Spain.
