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Wild Asparagus with King Oyster Mushrooms and Iberian Ham

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Wild Asparagus with King Oyster Mushrooms and Iberian Ham

The perfect wild asparagus with king oyster mushrooms and iberian ham recipe with a picture and simple step-by-step instructions.

  • 300 g Green wild asparagus, cleaned, cut into bite-sized pieces
  • 300 g King oyster mushrooms, cleaned, sliced
  • 2 Pc. Fresh spring onions, cut into rings
  • Extra virgin olive oil
  • Black pepper from the mill
  • 80 g Bellota Iberico ham, cut into strips
  • Fleur de Sel sea salt
  • 25 g Butter
  1. Heat the olive oil, fry the asparagus, mushrooms and spring onions in it, turning frequently, for about five minutes. Add the butter. Season with salt and pepper. Fold in the ham strips and serve immediately. Serve as a tapa for four, as a main course for two with a baguette.
Dinner
European
wild asparagus with king oyster mushrooms and iberian ham

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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