Asparagus – Ham – Schnitzel

Ingredients for 4 servings:

• 1 kg white asparagus
• 100 g cheese (medium-aged Gouda)
• 5 tbsp cream
• 4 pork schnitzels
• 4 slice(s) ham, large and thin (Katenschinken)
• 2 tbsp flour
• 2 tbsp oil
• 1 sachet of sauce powder (Hollandaise sauce), for 125 g butter
• 75 g butter
• salt and pepper
• ½ tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, and trim off any woody ends. Cover and cook in boiling, lightly salted water with 1/2 teaspoon of sugar for 15-20 minutes. Grate the cheese. Take 1/8 liter of the asparagus water and pour it into a saucepan with the cream. Stir in the sauce powder and bring to a boil while stirring. Dice the butter (only 75 g!) and whisk in over low heat. Melt the cheese while stirring. Season the schnitzels with salt and pepper, coat in flour, and pat dry. Fry in hot oil for 2-3 minutes on each side. Place in a wide ovenproof dish. Drain the asparagus well, wrap 1/4 of the asparagus in a slice of ham, and place on top of the schnitzels. Pour the hollandaise sauce over the asparagus. Bake in a preheated oven at 200°C for about 10 minutes.