Pickled white asparagus with Joselito chorizo: cana de lomo & salchichón

Joachim Wissler

Pickled white asparagus with Joselito chorizo: cana de lomo & salchichón

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INGREDIENTS: 


3 spears of white asparagus pickled in vinegar and spices

 

2 slices of Joselito chorizo

 

2 slices cana de lomo

 

2 slices salchichón

 

2 table spoons herbal cream 

 

3 small wild blossoms (wild pansies)

 

50 ml Joselito ham bone jelly

PREPARATION:


Drip dry the lightly pickled white asparagus, firm to the bite, and wrap each spear with chorizo, caña de lomo and salchichón. Next coat the asparagus spears with the warm, liquid ham bone jelly. 

 

Arrange the herbal cream on the asparagus spears and add the wild herbs on top.

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