in Germany

Asparagus – Cheese – Ham – Gratin

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Ingredients for 4 servings:

  • 2 kg asparagus
  • 200 g Parma ham, Serrano ham or good country ham
  • 2 points Hollandaise sauce
  • 3 tbsp butter
  • 1 lemon(s)
  • 1 tbsp sugar
  • Salt
  • 200 g cheese (Gouda, young), grated
  • 50 g Parmesan or Pecorino, old

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

made quickly

Bring water with salt, 1 tablespoon of butter, lemon juice, sugar, and salt to a boil. Peel the asparagus and cook for about 13 minutes. Meanwhile, brush a shallow casserole dish with butter and line it with the ham. Place the asparagus on top, pour cold hollandaise sauce over it, sprinkle with Gouda, and grate Pecorino cheese over it. Cover with butter flakes and bake in the oven at 225°C for 15-20 minutes. Serve with new potatoes and, perhaps, a bacon-wrapped fillet steak. For the wine, I recommend the Pinot Gris from Schloss Proschwitz (Meissen).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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