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Did you know that asparagus have a very short season, concentrated in early spring? Therefore, it is ideal to eat them between the months of March and May where you can find authentic local asparagus. The rest of the year they are also available in the market, but they are usually exported from other places. One of the ideal recipes to prepare them, besides as a garnish in any protein dish such as meat or fish, is in the form of cream.
Cream of asparagus with ham is a guaranteed triumph. The combination of flavors is delicious and it is a very healthy recipe thanks to the nutritional properties of both foods.
On the one hand, asparagus is a low-calorie vegetable, which acts as an antioxidant and strengthens the immune system thanks to vitamin C and E and is considered a diuretic food that helps reduce fluid retention, it is also a source of minerals such as potassium and phosphorus.
The Iberian ham in this recipe provides the protein and the part of healthy fats, thus completing it at a nutritional level and rounding it off in terms of flavor.
In short, the cream of asparagus with ham is a very healthy spring recipe and easy to incorporate into your daily diet. Do you want to know how to prepare it step by step? Keep reading!
You can also check out other creams from different seasons:
Summer: Melon soup with ham
Autumn: Pumpkin cream soup with Iberian ham
Authorolga montillaCategory100% Iberian Ham - Pata Negra, Ibérico Bellota Ham, Iberico de cebo de campo Ham, Jamón Ibérico de ceboDifficultyBeginnerIn the asparagus cream with ham, the combination of flavors is delicious and it is a very healthy recipe thanks to the nutritional properties of both foods.
Chop the onion and fry it in a pan with a dash of olive oil.
Cut the asparagus into small pieces more or less as you can see in the picture. Leave the yolks on the other side, we will add them later to the dish.
Also cut half a potato into small pieces.
Add to the pan with the onion, the asparagus and let them brown for about 5 minutes
Cook the potato in a pressure cooker for 5 minutes or in a normal pot for about 15 minutes approx.
Mash your cooked potato, asparagus and onion mixture with half a tablespoon of butter and a little olive oil. The cream is ready!
With the asparagus buds, which you have previously saved, make a "turn and turn" in the pan and when they are golden brown, roll the ham slices around them.
Take a bowl and fill it with your asparagus cream and in the center place your asparagus yolks with the rolled ham, a most original dish!
Chop the onion and fry it in a pan with a dash of olive oil.
Cut the asparagus into small pieces more or less as you can see in the picture. Leave the yolks on the other side, we will add them later to the dish.
Also cut half a potato into small pieces.
Add to the pan with the onion, the asparagus and let them brown for about 5 minutes
Cook the potato in a pressure cooker for 5 minutes or in a normal pot for about 15 minutes approx.
Mash your cooked potato, asparagus and onion mixture with half a tablespoon of butter and a little olive oil. The cream is ready!
With the asparagus buds, which you have previously saved, make a "turn and turn" in the pan and when they are golden brown, roll the ham slices around them.
Take a bowl and fill it with your asparagus cream and in the center place your asparagus yolks with the rolled ham, a most original dish!
Otros idiomas: Español Français Deutsch Italiano
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