Asparagus with ham are a perfect marriage of gastronomy, so we are confident that you will soon to encourage you to try this casserole of asparagus, ham and potato, a simple recipe, almost a classic, if we add some purple potatoes that provide a flavor forever grateful, with that particular texture in them.
The casserole of asparagus, ham and purple potato dish is a first healthy, nutritious and light, tasty as they come, provided that we have a good ham (not necessarily the most expensive, but the ones you like best) and some asparagus at this time may be asparagus. 2 bunches asparagus, purple potatoes 8-10, 200 grams of Iberian ham, 2-3 sprigs fresh thyme, freshly ground black pepper, salt and extra virgin olive oil.
Preheat oven to 180 º C. Thoroughly wash the potatoes, use a scouring pad if necessary to devote to that end, a brush or gloves to clean potatoes, ground is easy with eyes. Cut into slices and place in a casserole or baking dish, and aderézalas salpiméntalas to taste with extra virgin olive oil.
Enter the potatoes in the oven while hot, with a sprig of fresh thyme, and let it go by while you prepare the asparagus. They wash them well, cut the hard core, then chop it with his hands, breaking them to bend slightly. When potatoes are you about ten minutes to be ready, incorporating the studs, one sprig of thyme and a pinch of salt.
If necessary add pepper or olive oil, it is time to rectify. Bake again until the asparagus and the potatoes are ready. After cooking, remove the pan from the oven and placed over the surface of the slices of ham, which will take temperature and fat will sweat flavor permeating the rest of ingredients.
You can serve the casserole with asparagus, ham and potato purple in the same container in which it has baked and served in individual bowls for each guest, these should be a little warm for that very fast cool plate. Bon appetit!
The casserole of asparagus, ham and purple potato dish is a first healthy, nutritious and light, tasty as they come, provided that we have a good ham (not necessarily the most expensive, but the ones you like best) and some asparagus at this time may be asparagus. 2 bunches asparagus, purple potatoes 8-10, 200 grams of Iberian ham, 2-3 sprigs fresh thyme, freshly ground black pepper, salt and extra virgin olive oil.
Preheat oven to 180 º C. Thoroughly wash the potatoes, use a scouring pad if necessary to devote to that end, a brush or gloves to clean potatoes, ground is easy with eyes. Cut into slices and place in a casserole or baking dish, and aderézalas salpiméntalas to taste with extra virgin olive oil.
Enter the potatoes in the oven while hot, with a sprig of fresh thyme, and let it go by while you prepare the asparagus. They wash them well, cut the hard core, then chop it with his hands, breaking them to bend slightly. When potatoes are you about ten minutes to be ready, incorporating the studs, one sprig of thyme and a pinch of salt.
If necessary add pepper or olive oil, it is time to rectify. Bake again until the asparagus and the potatoes are ready. After cooking, remove the pan from the oven and placed over the surface of the slices of ham, which will take temperature and fat will sweat flavor permeating the rest of ingredients.
You can serve the casserole with asparagus, ham and potato purple in the same container in which it has baked and served in individual bowls for each guest, these should be a little warm for that very fast cool plate. Bon appetit!
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