- Mandoline Slicer (for thinly slicing asparagus)
- Serrated Vegetable Knife (for handling fresh asparagus)
- Cutting Board (needed for cutting the vegetables and ham)
- Silicone Baking Mat (useful if baking in an oven)
- Measuring Spoons (for precise ingredient measurements)
- Oven-Safe Baking Dish or Roasting Pan (if roasting Serrano ham)
- Digital Kitchen Scale (optional, for weighing the asparagus and meat)
- Tongs (useful for handling hot items in the oven)
- Meat Thermometer (to ensure the ham is cooked to a safe temperature)
- Baking Sheet (for serving the final dish if baked on it directly)
3 tablespoon extra-virgin olive oil
2 tablespoon sherry vinegar
1 shallot, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 stalks each white and green asparagus, ends trimmed (24 total)
6 thin slices serrano ham (or prosciutto), each cut into 4 strips
1 cup frisée
1 cup mixed greens
1/2 pound each seedless green and red grapes, halved
1/4 cup sliced roasted almonds
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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