Black Olives with Iberian Dressing
Extra-virgin olive oil
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.