John Myers
Ingredients for 4 servings:
- 12 stalk(s) asparagus, white, approx. 20 mm diameter
- 12 slices of cooked ham
- 2 eggs
- n. B. Flour
- e.g. breadcrumbs
- 4 pinches of sugar
- 4 pinches of salt
- 20 g butter
- 4 dashes lemon juice
- 40 g clarified butter
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes
Blanch the asparagus for 5 minutes and let cool. Meanwhile, melt the butter and season with salt, sugar, and lemon juice. Marinate the asparagus in the seasoned butter and refrigerate for half an hour. After the resting time, wrap each asparagus spear in a slice of cooked ham and secure with a toothpick for security. Coat the wrapped asparagus first in flour, then in beaten egg, and finally in breadcrumbs. Heat the clarified butter in a large pan (I use a fish pan) and fry the asparagus until golden brown on all sides. Serve with new potatoes and hollandaise sauce or melted butter.
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