Cinco Jotas ham with Grilled Asparagus, Tomatillo Vinaigrette, Fried EggSocial Wine & Tapas
- 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
- 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.