Spanish Vegetable Stew

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Indeed, the preparation is somewhat more demanding, but our hard work pays off when we taste this extremely delicious dish.

Wash and clean the cauliflower, peppers, carrots, and asparagus. Cut off the tough ends of the asparagus and slice them into 2 cm long pieces. Remove the seeds from the peppers and dice them. Wash the green beans, trim the ends, and cut them into 2 cm long strips. Peel the carrots and slice them into rounds. Drain and rinse the canned peas and set them aside for later. Cut the ham into smaller pieces.
Place a pot with a liter of water on the stove and salt it well. Bring the water to a boil and add the cauliflower and green beans, cooking them for 15 minutes. Drain the cauliflower and beans well, then separate the cauliflower into individual florets.
Heat a larger pan and melt the butter, quickly sautéing the asparagus (no more than 2 minutes). Remove the asparagus from the pan and add the cured ham, browning it well on all sides while stirring. Remove the pan from the heat. Boil an egg until hard, then peel it and cut it into smaller pieces.
Preheat the oven to 180°C. Place all the vegetables in an ovenproof dish, drizzle with oil, and pour in 1 dl of water. Put the dish with the vegetables into the preheated oven and bake for 10 minutes. Then take the vegetables out of the oven, transfer them to a serving plate, and top with the ham. Pour over the liquid that formed during baking. Garnish with the egg. Serve immediately.