John Myers
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Asparagus Saltimbocca
The perfect asparagus saltimbocca recipe with a picture and simple step-by-step instructions.
for the asparagus
- 10 Rods Asparagus
- 10 Discs Prosciutto
- 10 piece Sage leaves
- 10 piece Oil
for the chive sauce
- 1 Boiled egg
- 2 teaspoon Estragon mustard
- 50 ml Sunflower oil
- 1 small Pickle
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Lemon juice
- 2 tablespoon Chopped chives
- 50 g Soy Cuisine
- 50 g Salt and pepper
- 1 pinch Sugar
- 1 teaspoon Balsamic cream white
ahead …
- I still had Black Forest ham in the house that was supposed to go, so I processed it – but that was a mistake! it was a bit too dry and also not ideal in taste !! you’d better use a juicy prosciutto!
Preparation of the chive sauce
- Split a hard-boiled egg – mash the yolk together with mustard and oil well with a fork – chop the egg white and the pickle very finely – add apple cider vinegar and lemon juice to the egg mixture – then add the chopped egg white and cucumber as well as the chopped chives – soy cuisine (or Add creme fraiche) and puree everything finely with a blender – season with salt, pepper, a pinch of sugar and white balsamic cream
Preparation of asparagus
- Wash the asparagus and peel it thoroughly – break off the lower ends to remove all woody parts – place the ham and the sage leaf and wrap the raw asparagus tightly in them – fry the asparagus stalks in hot oil – then add a little water or vegetable stock (covered on the floor) and covered until soft cooking – depending on the thickness of the asparagus stalks, this takes approx. 10 – 15 minutes.
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