John Myers
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Asparagus with Orange and Chilli Sauce and Cooked Ham
The perfect asparagus with orange and chilli sauce and cooked ham recipe with a picture and simple step-by-step instructions.
Asparagus:
- 1 kg Fresh, white asparagus (here: 10 sticks!)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Orange
Orange and Chilli Sauce:
- 1 bag Hollandaise sauce (finished product)
- 125 ml Water
- 125 g Butter
- 1 tbsp Lemon juice
- 4 tbsp Orange juice
- 1 tbsp Cooking cream
- 1 tsp Sugar
- 4 big pinches Chilli flakes
Boiled ham:
- 200 g Koch ham / 6 slices
Serve:
- 2 piece Vine tomatoes cut in half for garnish
Asparagus:
- Peel the asparagus and cut off the lower woody part. Heat the water for cooking asparagus with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and orange (1 piece), add the asparagus spears, cook with the lid closed for about 10 minutes until firm to the bite and remove . I always use wooden grill tongs to remove the individual bars.
Orange and Chilli Sauce:
- Stir the bag of hollandaise sauce into 125 ml of cold water, bring to the boil while stirring and slide off the plate. Add the butter (125 g) and let it dissolve. Fold in lemon juice (1 tbsp), orange juice (4 tbsp), sugar (1 tsp) and cooking cream (1 tbsp) and season with chilli flakes (4 big pinches). Roll up the ham slices and distribute them on the two plates.
Boiled ham:
- Roll up the ham slices and distribute them on the two plates.
Serve:
- Serve the asparagus with the orange-chili sauce and the boiled ham, each garnished with 2 * ½ tomatoes.
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