This starter is perfect to serve before a course of red meat or fish. I like to have the haricots verts well done and the asparagus al dente. You don't need to serve with any sauce, though you could drizzle with a light vinaigrette, if desired.
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500g haricots verts, topped and tailed
250g asparagus, trimmed
4 slices Serrano ham
1 teaspoon salt
salt and pepper to taste
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Method Prep:10min › Cook:10min › Ready in:20min
In a large saucepan, bring water to the boil, add 1 teaspoon of salt then add haricots verts and cook for 8 minutes.
Add asparagus and cook for 2 more minutes. Drain the vegetables.
Wrap one slice of Serrano ham around a dozen of haricots verts and 2 or 3 asparagus spears. Serve immediately.