John Myers
Asparagus with Ham …
The perfect asparagus with ham … recipe with a picture and simple step-by-step instructions.
In addition:
- 1,5 liter Boiling water
- 2 Teaspoon (level) Salt
- 1 teaspoon Sugar
- 20 g Branded butter
- 0,5 disc Lemon untreated
- 30 g Branded butter
- 1 pinch Salt
- 1 teaspoon Chive rolls
- 50 g Ham air dried
- Parsley potatoes
- Peel the fresh asparagus and cut away the lower ends about 2 to 3 cm wide. This “waste” is still good for a delicious asparagus cream soup – I never throw it away!
- Refine the boiling water with salt, sugar and butter and let the asparagus sticks simmer gently for about 10 to 12 minutes (depending on the thickness of the sticks). During this time, arrange the air-dried ham on the plates; Fry the butter in a small saucepan with a pinch of salt until it starts to brown.
- Lift the asparagus stalks out of the cooking stock with a slotted spoon (important: the stock is still needed), drain and place with the ham on the prepared plates – immediately scoop the browned butter and sprinkle the chives over them.
- Serve simple parsley potatoes with the “asparagus with ham”. This is what my grandmother did and later my mother. I am currently using the old classic recipe because it is still one of the very best because it compliments the delicious asparagus taste so ideally!
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