Local Asparagus, Taleggio Cheese and Iberico Ham

Name: Local Asparagus, Taleggio Cheese and Iberico Ham
Cuisine: British
Ingredients: 8 small slices of Iberico ham (or good-quality Parma ham); freshly ground black pepper; 4 slices of Taleggio cheese (or Emmental/Gruyère); 8 small slices of Iberico ham (or good-quality Parma ham); 4 slices of Taleggio cheese (or Emmental/Gruyère); 4 slices of Taleggio cheese (or Emmental/Gruyère); 1 bunch of best-quality asparagus spears, ends cut or snapped; olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

The key to this very simple dish is the freshness of the asparagus – use only British and only when in season – and the supreme quality of the other ingredients.

Ingredients

1 bunch of best-quality asparagus spears, ends cut or snapped
olive oil
4 slices of Taleggio cheese

Europe
United Kingdom
Starter
Gluten-free
Spring
Summer
May
June

Method

Preheat the grill to the highest temperature.

Throw the asparagus, drizzled with some oil, under a hot grill (or on to a char-grill). Blacken slightly but don’t overcook – the asparagus should still have some crunch.

Lay a slice of Taleggio cheese over each quarter-portion of the spears and put under the grill until the cheese turns golden and starts to bubble.

Plate up