Cinco Jotas ham with Grilled Asparagus,  Tomatillo Vinaigrette, Fried Egg

Cinco Jotas ham with Grilled Asparagus, Tomatillo Vinaigrette, Fried Egg

Social Wine & Tapas

Ingredients

  • 250 g tomatillos
  • 50 g piquillo peppers
  • 1 handful flat-leaf parsley
  • 1 red onion
  • 2 cloves of garlic
  • 50 ml olive oil
  • Sherry vinegar
  • Salt
  • Sugar

Preparation

  • Roast tomatillos until roasted and soft. Then finely dice the red onions and add. Hand chop until the consistency of a smooth relish. Finely chop garlic, parsley and piquillo peppers. Combine all ingredients.
  • Season with sherry vinegar, salt and sugar and make it sexy.
  • Grill the asparagus over an open fire and fry the egg until lightly coloured. Display all the ingredients on a plate and drape with freshly-sliced ham.

Final Touches