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1
To make the sauce, combine the bread and water in a bowl and allow to sit for a few minutes.
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2
In a food processor, combine the bread mixture, tomatoes, and garlic, season with salt and pepper, and process until smooth.
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3
Add the vinegar and oil and process.
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4
Set aside until ready to use.
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5
In a pot, boil the green asparagus until tender.
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6
Cut the points off, set aside, and chop the rest of the tender parts.
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7
Cut the loaf of bread into thin slices and toast.
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8
While the toast is still warm, rub the surface with some of the garlic.
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9
Place a large ring or cookie cutter in the center of 4 plates.
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10
Place the crown tips of the asparagus around the plates.
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11
Arrange a few leaves of lettuce on the bottom of the rings and top with the chopped asparagus.
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12
Top with the sliced tomatoes and then a piece of toast.
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13
Finally, sprinkle with the cured ham.
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14
To finish and serve, drizzle a little of the Salmorejo sauce around the plate and serve.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
