Asparagus Wrapped in Ham and Hash Browns

1. Peel and halve the asparagus. Spread out the 4 slices of ham, brush lightly with butter and season with pepper and salt. Wrap 3 half asparagus spears with it and then lightly flour the rolls and keep them ready.
2. Peel the potatoes, grate them roughly and season with a little pepper and salt. Spread out some of the potato mixture lengthways from a ham and asparagus roll on a mat, place it on top and cover its surface with the potato mixture as well. Then close the side edges with the mass of the lower and upper layers. Then press firmly all around with the flat of your hands. Make the remaining 3 rolls in the same way and heat enough clarified butter in a pan in the meantime.
3. Carefully slide the rolls into the hot fat using a spatula. Something can come off the potato coating. But this can be pressed down again with the back of a damp tablespoon. Before the rollers are turned for the first time, their underside should be browned and have a certain stability. Then, with the help of the spatula and a spoon, turn the whole roll so that the top is at the bottom. Only when this is browned are the two sides baked one after the other.
4. The cooking time of the potato coating is enough to get the asparagus on the inside still slightly firm to the bite. There was also a colorful lettuce with a fruity dressing and a light, lemony dip made from creme casual.

A word about the pictures:

1. As you can see on it, I initially wrapped the asparagus whole, but this turned out to be “sub-optimal”. I then cut the rolls in half before baking them. This made them easier to turn in the pan and also had more space. Hence the better (and actually more logical ….. ;-)))) variant of the portioning in the recipe text.