Crema de espárragos con jamón

Asparagus and Jamón cream soup

In the asparagus cream with ham, the combination of flavors is delicious and it is a very healthy recipe thanks to the nutritional properties of both foods.

Crema de espárragos con jamón



TOTAL TIME: 30 min

  • 1 buch of green asparagus
  • onion
  • patato
  • butter spoon
  • 6 slices jamón ibérico Enrique Tomás
  • Olive oil
  • salt and pepper


1. Chop the onion and fry it in a pan with a dash of olive oil.

Cut the asparagus into small pieces more or less as you can see in the picture. Leave the yolks on the other side, we will add them later to the dish.

Also cut half a potato into small pieces.

Add to the pan with the onion, the asparagus and let them brown for about 5 minutes.

Cook the potato in a pressure cooker for 5 minutes or in a normal pot for about 15 minutes approx.

6. Mash your cooked potato, asparagus and onion mixture with half a tablespoon of butter and a little olive oil. The cream is ready!

7. With the asparagus buds, which you have previously saved, make a "turn and turn" in the pan and when they are golden brown, roll the ham slices around them.

8. Take a bowl and fill it with your asparagus cream and in the center place your asparagus yolks with the rolled ham, a most original dish!

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