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Serrano Ham and Asparagus Skewers

  • Pork
  • Vegetable
Serrano Ham and Asparagus Skewers

This garlic butter Serrano ham and asparagus dish is perfect for a summer evening. Paired wonderfully with this romesco sauce you can be whisked away to summer holidays in Spain. All you need now is a nice glass of Rioja.

ingredients

  • 1 bunch asparagus, woody ends trimmed
  • 8–10 slices serrano ham
  • 2 tbsp butter
  • 1 tbsp Angus & Oink Garlic Butter seasoning

For the romesco sauce:

  • 1 jar roasted red peppers
  • 50g ground almonds
  • 1 tsp Angus & Oink Garlic Butter seasoning (extra for the sauce)
  • 2 tbsp red wine vinegar
  • 1 tbsp PX (sweet) sherry
  • 4 tbsp olive oil
  • 1 tsp smoked paprika

Buy the items

A Jar of Garlic Butter Seasoning
Garlic Butter Seasoning
200g £8.99
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Directions

Start by preparing the asparagus. Alternate threading
asparagus and serrano ham on the skewers until you’ve used them all up.

Melt the butter in a small pan and stir in the Garlic Butter seasoning. Set aside - this will be used for basting as the skewers cook.

For the romesco sauce, add the roasted red peppers, ground almonds, Garlic Butter seasoning, smoked paprika, red wine
vinegar and sherry to a food processor. Blend until you have a thick but spoonable sauce. If it’s too loose, add a little more ground almonds. Taste and season until it’s bang on.

Preheat the barbecue for direct cooking over a medium-high heat. Place the skewers onto the grill and cook for 6–8 minutes, turning occasionally, until the asparagus is tender with a slight bite and the serrano ham is crisp at the edges.

As they cook, brush the skewers with the garlic butter to help them caramelise.

Remove from the grill and serve with the romesco sauce spooned onto a plate. Finish with a drizzle of olive oil.

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