Asparagus with Serrano ham and salmon-horseradish sauce

Ingredients for 2 servings:

• 1 kg white asparagus
• 6 slice(s) ham, Serrano-
• 1 tbsp butter
• 1 tsp, heaped sugar
• Salt
• 100 g smoked salmon, sliced
• 1 tbsp horseradish, from the jar
• 100 g cream
• 100 ml dry white wine
• ½ bunch of dill
• 1 dashes lemon juice
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

à la garten-gerd

Peel the asparagus. Trim the ends, boil with the skins in salted water for about 15 minutes over medium heat, then remove with a slotted spoon. Add the butter and sugar to the cooking water and cook the asparagus for about 12-15 minutes over medium heat until al dente, then drain well. Depending on the quantity, wrap 2-3 asparagus spears in a slice of ham, cover, and keep warm. While cooking, cut the salmon slices into small pieces, rinse the dill, and roughly chop it. Set aside 2 nice stalks for garnishing. Briefly bring the cream, wine, salmon, horseradish, dill, and a squeeze of lemon juice to a boil in a small saucepan, stirring constantly, then puree. Reduce further if necessary. Season with salt, if desired. Arrange the asparagus and ham bundles on warmed plates, pour the sauce over them, and garnish with the remaining dill. Boiled potatoes are the best accompaniment.