Grilled Asparagus and Serrano Ham

by Ed Halmagyi


  • 2 bunches asparagus, trimmed
  • canola oil spray
  • sea salt flakes and freshly-milled black pepper
  • ½ bunch basil leaves
  • ½ bunch parsley leaves
  • ½ bunch mint leaves
  • 4 cloves garlic, minced
  • 1 tsp capers
  • 1 Tbsp finely-grated Parmesan
  • 1 cup extra virgin olive oil
  • 8 slices Serrano Ham
  • 1 head witlof, sliced
  • 50g Parmesan cheese, shaved


1 Sprinkle the asparagus with canola oil spray and season with salt and pepper. Cook on a hot grill for 2 minutes, until just blackened.
2 Combine the herbs, garlic, capers and finely-grated Parmesan in a small blender with the olive oil and puree until a coarse paste forms. Season with salt and pepper.
3 Arrange the asparagus on plates and top with the ham, witlof and shaved Parmesan.