in France

Asparagus with ham

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Ingredients for 4 servings:

  • 16 stalk(s) asparagus
  • 4 slice(s) Parma ham, large, thin
  • Green salad for garnishing
  • 1 tomato(s)
  • Parsley
  • Butter, lightly salted
  • 1 egg yolk
  • ½ tsp mustard
  • ¼ liter of oil
  • ⅛ liter cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Asperges on Ham

Peel the asparagus and boil in salted water for 20 minutes. Drain thoroughly and allow to cool. Wash the lettuce leaves and pat dry. Slice the tomato and season with salt. Chop half of the parsley. Make a very thick mayonnaise from the egg yolk, mustard, and oil. Whisk the cream until thick. Mix into the mayonnaise. Line a platter with the lettuce leaves, arrange the asparagus in four bunches, wrap the bottom end with a slice of ham, and garnish with tomato slices and parsley. Serve chilled, with the mayonnaise and lightly salted butter separately. Wine suggestion: Sancerre, white

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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