John Myers
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Asparagus with Ham and Herb Sauce
The perfect asparagus with ham and herb sauce recipe with a picture and simple step-by-step instructions.
asparagus
- 1,4 kg Fresh asparagus
- 1 pinch Salt
- 1 pinch Sugar
- 1 some Lemon juice
- 4 piece Rosemary sprigs fresh
- 2 piece Bay leaf
- 250 g Bone ham in the style of my country butcher
Herbal sauce
- 250 g Butter
- 1 tbsp Freshly squeezed lemon juice and some abrasion
- 2 piece Egg yolk
- 4 tbsp Creme fraiche Cheese
- 0,5 tsp Freshly grated ginger
- 1 pinch Freshly grated nutmeg
- 1 pinch White milled pepper
- 1 pinch Sea salt fine
- 1 tbsp Fresh, finely chopped parsley / chervil
- 0,5 tsp Fresh, finely cut thyme leaves
- 1 tsp Freshly chopped basil
- 1 some Vegetable broth own production
Decoration to eat with
- 2 piece Cherry tomatoes eighth
- 1 some Fresh smooth parsley
- Asparagus: Peel the asparagus and cut off a piece at the end (this is often a bit woody).
- Simmer the asparagus peels and sections in water (with salt, sugar, rosemary, bay leaf and lemon juice / zest) for about 15 minutes and then pour everything through a sieve to collect the cooking water.
- Now the peeled asparagus stalks are simmered in this asparagus stock to taste (firm, soft). That gives the asparagus a lot of flavor.
- Take the sticks out of the boiling water and let them drain a little. Then always wrap two or three bars with the bone ham and arrange on a platter. Add the rest of the ham and the decorative tomatoes.
- Sauce: We like the sauce a little thicker, but still creamy. If you like it more liquid, you can stir in a little more vegetable stock.
- Mix the egg yolk, lemon juice, sea salt, vegetable stock and the cream until smooth.
- Bring the butter to the boil in an extra saucepan and add. Season to taste with the spices.
- Stir the sauce well and then fold in the herbs. Of course, everyone can use different herbs and spices, depending on their taste.
- Serve this sauce with the asparagus / bone ham. We had parsley potatoes as a side dish. Of course, Hermann prepares more beautifully than I do, I have no knack for it, but the most important thing is, it tastes good and it does.
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