1 bunch of green asparagus
1 handful of sliced garlic
1 handful of chopped parsley
3/4 slices of Iberian ham Redondo Iglesias
Blanch a bunch of wild asparagus with the back part of the stalk removed. Drain and place them on a griddle or frying pan at high temperature sprinkled with a few drops of oil. Mark on both sides. Separately, in a frying pan with olive oil, fry the sliced or unpeeled and crushed garlic, according to taste. When browned, add a handful of chopped parsley. We reserve.
Arrange the asparagus on the plate and cover them with Redondo Iglesias Iberian ham, starting with the stalks and leaving the buds free. Sprinkle on top with the oil, garlic and parsley preparation.