White asparagus with jamon and lemon butter

White asparagus is specially harvested before sprouting from the ground so the stalks never see sunlight. It is a quintessential spring-time offering in the produce markets of the Les Landes region of France.

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 100 g butter
• 8 spears white asparagus, stalks trimmed and peeled
• 1 lemon, juiced
• 2 tbsp coarsely chopped parsley
• freshly ground black pepper, to taste
• 2 slices jamon Bayonne

Instructions

1. Place the butter in a large frying pan and cook over medium heat until foaming. Add the asparagus and cook, turning regularly in the butter until just tender and light golden.
2. Add half the lemon juice and parsley, season with pepper and toss to coat. Transfer the asparagus to a serving plate, leaving behind as much butter as possible in the pan.
3. Add the jamon to the pan and baste in the butter for 10 seconds or until warm and softened, then remove and drape over the asparagus.
4. Add the remaining lemon juice and parsley to the butter in the pan and season with a little pepper. Stir to combine well, then pour over the asparagus and jamon and serve immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.