JJAMÓN.IMES
Roasted asparagus with serrano ham and lemon

JAMÓN.IM · Recipes

Roasted asparagus with serrano ham and lemon

Oven-roasted asparagus, ham added at the end and a touch of lemon: a simple starter in 25 minutes.
Servings4
Preparation10 min
Cooking15 min
Total time25 min
Jump to recipe ↓

AI-generated illustrative image.

Method

Prepare the asparagus

Heat the oven to 220 °C. Wash and dry the asparagus; trim the woody bases. Lightly peel the lower stems if they are very thick.

Roast in one layer

Toss with oil and pepper, spread on a tray without piling up and roast for 12–15 minutes, depending on thickness, until tender and lightly browned.

Finish with ham

Transfer to a serving dish and let the strongest heat subside for 2 minutes. Add the ham slices without pressing them down.

Adjust the lemon

Grate a little lemon zest, avoiding the white pith, and add a few drops of juice. Taste before adding more: lemon should accompany, not dominate. Serve immediately.

Suggested wine pairing

Fino · 6–8 °C

As an editorial suggestion, try a dry fino: its freshness accompanies the ham and lemon finish. The vegetable may change how the wine tastes; try it with the complete bite.

Choose a wine for Spanish ham →

Kitchen tip: Choose asparagus of similar thickness so it roasts evenly. Add ham after roasting to retain its flexibility.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

Keep cooking