YOUR SOLIN GENERATED RECIPE
Crispy Jamon with Roasted Asparagus and Creamy White Bean Puree
Savor the delightful combination of crispy jamon paired with tender roasted asparagus and a smooth, velvety white bean puree. This dish harmonizes savory and fresh flavors, offering a satisfying balance of protein and vibrant textures that's perfect for a light dinner or an energizing lunch.
INGREDIENTS
3 ounces Jamon Serrano
3/4 cup Canned Cannellini Beans
6 Asparagus Spears
1 tsp Extra Virgin Olive Oil (roasting)
1/2 tsp Extra Virgin Olive Oil (puree)
1 Garlic Clove
1 Tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Arrange the asparagus spears on a baking sheet. Drizzle with 1 teaspoon of extra virgin olive oil, and toss with a pinch of salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly crisp.
While the asparagus roasts, place the canned cannellini beans (rinsed and drained) in a blender. Add the garlic clove, lemon juice, 1/2 teaspoon olive oil, and a pinch of salt and pepper. Blend until smooth and creamy. If necessary, add a splash of water to help blend to your desired consistency.
Thinly slice the Jamon Serrano. Optionally, for an extra crisp texture, you can quickly pan crisp the slices in a non-stick skillet over medium heat for 1-2 minutes per side, being cautious not to overcook.
To plate, spoon a generous dollop of the creamy white bean puree onto the plate. Arrange the roasted asparagus spears on one side and delicately place the crispy jamon slices alongside.
Finish with an extra light drizzle of lemon juice or olive oil if desired, and a final sprinkle of salt and pepper. Serve immediately.