John Myers
Ingredients for 4 servings:
- 200 g asparagus, white
- 300 g asparagus, green
- 400 g chicken schnitzel, mini, or chicken fillets
- e.g. salt and pepper
- 100 g raw ham of your choice (e.g. Black Forest, Proscciutto, Parma or Serrano ham)
- e.g. olive oil
- 1 tsp butter
- 200 ml cream
- 100 ml milk
- 1 tsp sugar
- 1 tsp Italian herbs
- 1 tsp cornstarch
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
creative and simple at the same time – a very tasty and fine dish
Peel the white asparagus and trim the ends. Wash the green asparagus, trim off any tough ends, and cut these stalks into approximately 2-3 cm pieces. Wash the meat and pat dry. Season both sides with salt and pepper. Wrap each mini steak with a slice of ham. Heat olive oil in a large pan and sear the meat on both sides. Remove the meat after 4-5 minutes. Melt the butter in the pan and sear the asparagus for 2-3 minutes. Deglaze with cream and milk. Season with sugar and herbs to taste. Add the meat back to the pan and simmer with the lid on over medium heat for 5-6 minutes, until the asparagus is al dente to tender, but not mushy. Now bring back to a boil uncovered. Mix the cornstarch with a little cold water and stir into the sauce until the desired consistency is reached. It goes well with potatoes, mashed potatoes, rice, pasta, spaetzle, dumplings, bread or whatever you like.
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