Spanish Hello: prepare potato tortilla
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World cuisine: Spanish fried asparagus with jamon

Ingredients Olive oil 2 tbsp Ham 6 pieces Asparagus 12 stems Coarse sea salt ground black Pepper. 20 min 6 servings Cuisine: grilled asparagus with jamon in Spanish / depositphotos.com Read also: Children’s menu: soufflé of fish in the oven the Asparagus or asparagus is a medicinal plant, the upper part of which – the stems about 20 cm, edible and in Ukraine is considered a real delicacy. In Europe, for example, in France, asparagus dishes are quite common. Asparagus is a low-calorie product (20 kcal per 100 g), but it is very nutritious. It is rich in vitamins K, E, A, C, b, folic acid, selenium, copper, manganese, potassium, calcium, iron. Asparagus stems can be green, purple or white. Fresh asparagus has no smell, it is better to use young stems that are thinner. Prepare the asparagus and similar vegetables: boiled, stewed, fried in batter or slow cooker or steamer. Pre-stems can be slightly boiled or cooked raw. Just 15 minutes and a temperature of 200 C for cooking asparagus. Asparagus dishes are quite self-sufficient, but can also serve as a side dish. Read also: vegetable Salad with seafood and olives we offer to cook a popular dish of Spanish cuisine-fried asparagus in jamon. The dish is considered elite, although it is necessary to spend no more than 20 minutes on its preparation. To reduce the cost of the dish, instead of jamon, you can use regular bacon. Serve asparagus in jamon with Aioli sauce based on garlic and olive oil. depositphotos.com Read also: shrimp Salad and celery Preparation: Cut each slice of ham lengthwise into two parts. Trim the asparagus feathers hard part. Wrap each piece of ham around a stalk of asparagus. Take tableware, in which asparagus will fit in one tier and will close all bottom. Pour into a saucepan 1 tbsp oil, put the asparagus. Drizzle with remaining olive oil. Season to taste with salt and pepper. Place in the oven preheated to 200 C, cook for about 10 minutes. Asparagus should be tender, but not dried or very soft. Serve hot with Aioli sauce.

 

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