Asparagus in a blanket with tarragon foam sauce

Ingredients for 2 servings:

• 1 kg asparagus, green
• 375 ml water
• 1 tsp sugar
• 1 tbsp butter
• 10 slice(s) Parma ham, thin
• 150 g Parmesan, grated, fresh
• 3 eggs
• 40 g flour
• 30 g butter, in flakes
• 100 g butter
• 2 shallots, finely chopped
• 1 bunch tarragon, fresh, chopped
• 10 tbsp white wine
• 5 peppercorns, white
• 1 tbsp white wine vinegar
• 3 egg yolks
• some salt and pepper, white
• some sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the last third of the asparagus spears. Trim the lower ends straight, making all spears as even as possible. Remove any woody parts. Bring water, salt, sugar, and butter to a boil and simmer the asparagus spears for about 15 minutes. Carefully remove the asparagus with a slotted spoon, drain, and let cool slightly. Wrap the spears in Parma ham, leaving the heads still visible. Beat the eggs and mix with the Parmesan cheese. Coat the asparagus rolls in flour, then dip them in the egg cheese. Place all the rolls next to each other in a greased baking dish and sprinkle with butter. Grill for about 5-8 minutes until lightly browned. For the sauce, melt the butter and let cool. Bring half of the tarragon leaves to a boil with the shallots, wine, peppercorns, and vinegar, then reduce slightly. Then strain through a fine sieve and collect the liquid. Whisk together with the egg yolks in a bain-marie until thickened. Remove from the bain-marie and slowly whisk in the slightly cooled butter. Season the sauce with salt/pepper, sugar, and lemon juice. Stir in the remaining tarragon leaves and keep the sauce warm in the bain-marie, if desired. The sauce shouldn’t be too thick; if not, stir in a little more white wine. Whisk until frothy just before serving. Serve the asparagus with the sauce and serve immediately.