John Myers
Breaded Asparagus Ham Rolls
The perfect breaded asparagus ham rolls recipe with a picture and simple step-by-step instructions.
for the dip:
- 8 Discs Pork shoulder ham
- 2 Pc. Farmer eggs
- 4 tbsp Flour
- 5 tbsp Breadcrumbs
- 1 pinch Pepper from the grinder
- 4 tbsp Rapeseed oil
- 200 g Herbal cream cheese
- 50 ml Cream
- Cut off the woody ends of the asparagus, peel the asparagus and cook in salted water with a dash of white wine and a pinch of sugar until al dente. (I kept the stock and the peels of the asparagus for a soup). Drain the asparagus and let cool down a little. In the meantime, remove the rind from the ham and place the flour, eggs and breadcrumbs on large plates. Stick the eggs with 2 tablespoons of lukewarm water and a pinch of pepper. For the dip, whisk the cream cheese with the cream (or creme fine).
- 2-3 Roll asparagus in ham, first turn in flour, then in egg and breadcrumbs. Fry them in hot oil for approx. 6-8 minutes on all sides until they are golden brown. There was also jacket potatoes and a cream cheese dip. I made a soup of the rest of the asparagus. (see next recipe)
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