10 negra_mediterraneo

Black Olives with 
Iberian Dressing

Iberian dressing
Black olives
Extra-virgin olive oil
Asparagus tips
Thinly sliced black truffles
Juliennect Iberian ham
Sea salt flakes
Freshly ground black pepper

Heat a little extra-virgin olive oil 
in a frying pan, add the asparagus 
and black truffles and cook until 
just fragrant. Season with salt and 
pepper and set aside to cool. Stir 
in the olives and ham and serve.

TIP: If your asparagus is slightly 
bitter, cook it for 30 seconds in 
boiling water with a little sugar added, then proceed with the recipe.