John Myers
Contents
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Ingredients
Asparagus:
- 880 g / 14 rods 1200 g fresh asparagus / peeled
- 2,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Gourmet ham:
- 150 g / 4 slices 1 pack of gourmet ham
- 4 small wooden stickers
Potato mushrooms: (The eyes eat too!)
- 27010 g 6 long, waxy potatoes approx. 475 g / peeled and shaped
- 1 tsp Salt
- 1 tsp Ground turmeric
Yogurt sour cream sauce:
- 14 piece Cooked asparagus sections
- 50 ml Asparagus water
- 50 g Greek yogurt
- 50 g Sour cream
- 10 g 1 piece of ginger peeled
- 1 tsp Ground turmeric
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 0,5 tsp Mild curry powder
- 0,5 tsp Sugar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 powerful splash Lemon juice
Serve:
- 2 radishes
- 2 basil tips
Instructions
Asparagus:
- Peel the asparagus and cut off the ends. Heat water (2.5 liters), add the asparagus peels and the cut ends, cook for about 15 minutes and lift out the asparagus peels and asparagus ends with a ladle. Put the asparagus ends aside for the hearty crème fraîche sauce. Add salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) to the asparagus boiling water, add the asparagus, cook for about 10 minutes and remove.
Gourmet ham:
- Roll up the 4 slices of ham and fix with a small wooden sticker.
Potato mushrooms:
- Peel the potatoes, shape into potato mushrooms with the apple cutter and knife (see my recipe:), cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Yogurt sour cream sauce:
- Peel the ginger and dice it finely. All ingredients (14 asparagus sections, 50 ml asparagus water, 50 g Greek yogurt, 50 g sour cream, 10 g diced ginger, ½ teaspoon turmeric ground, ½ teaspoon glutamate / alternatively ½ teaspoon instant chicken stock, ½ teaspoon mild curry powder, ½ teaspoon sugar, Pour / fill 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill and 1 strong splash of lemon juice) into a slim, tall vessel and puree / mix with a hand blender until foamy.
Serve:
- Serve asparagus with gourmet ham, potato mushrooms and yogurt-sour cream sauce, each garnished with a radish and a basil tip.
