John Myers
Contents
show
Ingredients
Asparagus:
- 1200 g / peeled approx. 920 g Fresh, white asparagus
- 2,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Cooked ham:
- 200 g / 6 slices Delicacy cooked ham
Spicy crème fraîche sauce:
- 50 g 1 small onion
- 1 tbsp Butter
- 70 g Cooked asparagus sections
- 1 tbsp Olive oil
- 1 tsp Medium hot mustard
- 1 tsp Sugar
- 1 tsp Lemon juice
- 1 tsp Ground turmeric
- 4 tbsp Creme fraiche Cheese
- 100 ml Asparagus water
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 4 tbsp Chive rolls
Serve:
- 1 hard-boiled egg, diced
- 2 radishes
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 spicy 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 8 minutes and remove.
Cooked ham:
- Shape the boiled ham into rolls and distribute decoratively on 2 plates for serving.
Spicy crème fraîche sauce:
- Peel and dice the onion, sauté in butter (1 tbsp) and remove. All ingredients (sweaty onion cubes, asparagus sections, 1 tbsp olive oil, 1 teaspoon medium-hot mustard, 1 teaspoon sugar, 1 teaspoon lemon juice, 1 teaspoon turmeric ground, 100 ml asparagus water, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the Put the mill and 4 tablespoons of crème fraîche) for the spicy crème fraîche sauce in a narrow, tall container and mix well with the hand blender. Cut the chives into rolls (approx. 4 tbsp) and add / mix in the sauce.
Serve:
- Serve the asparagus with the spicy crème fraîche sauce, the boiled ham and the egg cubes, each garnished with a radish.
