Asparagus with Garlic-Browned Tomato

Serves: 4

Pressure Cooking Time: 3 min


  • 16 thick white or green asparagus drizzled with virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 large red salad tomatoes cut into ½ inch slices
  • 8 thin slices of Serrano ham or prosciutto
  • 2 hard-boiled eggs finely minced
  • 2 cloves garlic, minced
  • 1 sprig of parsley, minced
  • Extra-virgin olive oil
  • Salt to taste


1. Snap off the woody ends of the asparagus spears and peel the exterior portions to remove the tough parts.

2. Put the asparagus in a steamer basket and place the basket in the pressure cooker. Add the teaspoon of sugar, 1/2 teaspoon of salt and one cup of water.

3. Cover, lock and bring to pressure. Cook for 3 minutes at high pressure. Release the pressure quickly. Drain the asparagus and place in a bowl to cool.

4. Heat 2 tablespoons of oil in a skillet and brown the tomato slices for 1 minute. Flip them over, season with salt, sprinkle with parsley and garlic, and cook 1 minute more. Remove from skillet and arrange on a serving platter.

5. Make a tight roll out of each 1⁄2 slice of ham. Arrange the ham rolls on the browned tomatoes. In the center of the platter, arrange the cooled asparagus and garnish with the finely minced hard boiled eggs.