Marcus Wareing's White Asparagus with Spanish Ham and a Warm Hazelnut Dressing

Ingredients

• 10-12 stalks of white asparagus
• Extra virgin olive oil
• 1 lemon (optional)
• Sea salt
• Black pepper
• Serrano ham
• 1 fresh white baguette
• For the hazelnut dressing:
• 50 g hazelnuts
• 1 tsp white wine vinegar
• Drizzle of virgin olive oil
• 1 tsp Wholegrain mustard
• 1 tsp Dijon mustard
• Small handful fresh parsley
• Honey

Instructions

1. 1

   Peel the asparagus and chop off the base leaving the tops wholeBring a pan of water to the boil with a pinch of salt and an optional squeeze of lemon. Add the asparagus and blanche for 3-5 minutes until cooked but still with some bite. Remove from the water and set on a tray lined with kitchen towel to drain. Lightly dab the asparagus with more kitchen towel to remove as much water as possible.Heat a frying pan on the grill if you have one, or on the hob if cooking at home. Drizzle the drained asparagus with olive oil and a pinch of salt and a crack of pepper, then add to the frying pan on high heat, turning to get an even char on each side - about 20-30 seconds. Remove from the frying pan and leave to cool on a tray.For the croutons, break the baguette into small chunks and drizzle generously with olive oil and season with salt and pepper. Leave to marinate.Add croutons directly to the grill or frying pan, and toast lightly for 1-2 minutes, turning to get an even toast.Heat another frying pan on high heat and add the hazelnuts to toast until golden brown - about 2 minutes - to allow the oils to release. When golden, remove the hazelnuts from the heat and roughly chop.For the warm vinaigrette, roughly chop the hazelnuts, then add back to the pan on medium heat with a glug of olive oil and a splash of white wine vinegar. Keep stirring to mix ingredients together, adding the wholegrain mustard, Dijon mustard and honey with a pinch of salt. Whisk together, adding more olive oil to loosen up the dressing if necessary. Turn off the heat and adjust sweetness or sourness by adding a little honey or vinegar to taste. Finely chop a handful of fresh parsley and stir in. To serve, add the asparagus to a plate and arrange with a few slices of the serrano ham and croutons on top. Generously drizzle with the vinaigrette and enjoy.