Rum Flambéed Asparagus Serrano Sticks


Another trip around the sun and another series of produce coming back again. What is the produce that you miss the most and craving for?

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We in Lebanon are – still – fortunate for four seasons (somehow) and with each we have a series of produce of vibrant sweet fruits and fresh green and colorful vegetables to garnish our palate with. It starts peeking through around early March with some juicy orange loquats and luscious red strawberries then some crunchy fuzzy green almonds that are sour at the beginning of their season we dip them in salt to break the sourness. The peak of this season is stone fruits like apricots start making an appearance.

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At this time of the year asparagus start to show up the stores. All your round I see some Chinese asparagus that look as dry as broomsticks. But now, asparagus is tender and fresh, and if you’re lucky you can get yourselves some local wild asparagus. The wild type is thin and long. They’re great with scrambled eggs or omelette but foragers pickle them in vinegar and boy, they are SO GOOD! Crunchy and zesty!

Being the fat and alcohol loving person – thanks to Bethany – I couldn’t but use those lovely asparagus with meat and fat and alcohol. Wrapped in Serrano ham, and slightly sautéed in a pan to render the fat then bathed in flames, these slim and tender asparagus are a lovely treat with a few drops of lemon juice or a few shavings of parmesan cheese.

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TINY-Asparagus Serrano recipe cookin5m2-018.jpgRum Flambéed Asparagus Serrano Sticks

Serves 4 persons

Ingredients

  • 30 thin spears of asparagus or 16 thicker ones
  • 200g serrano ham, or panceta if you want
  • Olive oil
  • Rum
  • Lemon
  • Parmesan

Procedure

  • Bundle the asparagus into 4-5 if they’re thin or into 2-3 if they’re thicker. If using thick and drier asparagus, blanch them first to cook them slightly then dry them with a towel
  • Wrap each bundle with the ham covering most of the bottom part
  • In a hot pan with a bit of olive oil cook the ham until the fat is rendered. The asparagus should be cooked from the heat.
  • Once the ham looks slightly cooked, add a bit of rum in to the pan and tip it for the steam to catch fire. Be careful of your surrounding and don’t burn yourself
  • Flambée until the alcohol has evaporated and the liquid has eveaporated too.
  • Serve immediately with a wedge of lemon and a few shavings of parmesan

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