White asparragus spears with Ham
100g CINCO JOTAS Iberian ham slices
500ml Montecillo wine
5 pcs. Fish gelatin sheets
500g Asparagus spears
1 Black garlic clove
Salt (to taste)
Pepper (to taste)
400g asparagus spears
Olive oil (to taste)
Heat up some of the wine on the stove and add the previously-hydrated gelatin sheets to dilute well. Add the remaining wine and let cool. Put aside.
Cut off the tips of the asparagus spears, and put them aside.
Cook the stems in wáter. Mash together with black garlic clove and cream, strain and add salt.
Place a dab of cream of asparagus on a plate, add the asparagus tips and season to taste. Display slices of Cinco Jotas Iberian ham, finishing off with wine gelatin cubes.