John Myers
Contents
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Ingredients
Asparagus mix:
- 500 g White asparagus
- 500 g Green asparagus
- 2 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Orange sauce:
- 100 g Butter
- 2 tsp Orange zest
- 1 tbsp Orange juice
- 2 big pinches Coarse sea salt from the mill
- 0,5 tsp Mild curry powder
- 0,5 tsp Sugar
- 2 tsp Sour cream
Prague ham:
- 110 g Prague ham / 4 slices
Triplets:
- 300 g Triplets (small, waxy potatoes / 10 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Orange
- 2 basil tips
- 2 * ½ Cherry Tomato
Instructions
Asparagus mix:
- Peel the white asparagus with a peeler and cut off the woody ends. Peel the lower third of the green asparagus and cut off the woody ends. Boil the asparagus mix in salted water (2 liters of water / 1 teaspoon of salt) with sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece). Rinse the green asparagus after approx. 4 minutes and in ice-cold water so that the beautiful green color is retained. Remove the white asparagus after approx. 8 minutes and keep warm with the green asparagus in the oven at 50 ° C until serving.
Orange sauce:
- Heat butter (100 g) in a small saucepan and add orange zest (2 teaspoons), orange juice (1 tbsp), coarse sea salt from the mill (2 big pinches), mild curry powder (½ teaspoon 9, sugar (½ Teaspoon) and sour cream (2 teaspoons) add / stir in.
Prague ham:
- Roll up the Prague ham slices decoratively for serving.
Triplets:
- Peel the triplets and cook them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the asparagus mix with orange sauce, Prague ham and triplets, each garnished with a slice of orange, a basil tip and half a cherry tomato.
