John Myers
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Asparagus with Rolled Ham, Mozzarella Wrapped in Ham, with New Potatoes
The perfect asparagus with rolled ham, mozzarella wrapped in ham, with new potatoes recipe with a picture and simple step-by-step instructions.
Hollandaise sauce
- 1 pinch Salt
- 1 tsp Sugar
- 2 piece Egg yolk
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch Nutmeg
- 0,5 piece Freshly squeezed lemon juice
- 250 g Butter
- 1,5 kg Potato
- Parsely
- 10 disc Cooked ham
- 600 g Mozzarella
- 12 disc Ham air dried
- Basil leaves
- Chives
- Spices tomato mozzarella
- Boil and peel the potatoes, fry them slowly all over in butter and season with salt. Sprinkle with fresh parsley before serving.
- At the same time, boil the asparagus in salted water and a teaspoon of sugar.
Hollandaise sauce
- Slowly dissolve 3,250 g butter in a water bath. In a tall mixing vessel, add two egg yolks, salt, pepper, nutmeg and lemon juice. Add melted butter. Put the blender right at the bottom and slowly pull it up. Keep the warm mass hot in the previously used pot in the water bath. Warning: do not boil, just keep warm.
Mozzarella wrapped in ham
- Cut the mozzarella into strips, season a little with tomato and mozzarella spices and wrap in air-dried ham. Place 1 basil leaf on top and tie with a stalk of chives.
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