John Myers
Ingredients for 3 servings:
- 500 g asparagus, green
- 80 g Parmesan, freshly grated
- 125 g crème fraîche
- 1 handful of basil
- 6 slices of ham (Serrano)
- 2 tsp balsamic vinegar, white
- 1 egg yolk
- Sugar
- Salt and pepper, black
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Delicious casserole with green asparagus
Rinse the asparagus, trim the ends, and peel the lower third. Bring plenty of water to a boil, add salt (about 1 tbsp) and sugar (about 1 tsp), and cook the asparagus for about 4 minutes. Then place the asparagus in ice-cold water, let it cool, and then spread it out on a cloth to dry. Mix the egg yolk, balsamic vinegar, and crème fraîche well and fold in the freshly grated Parmesan and the sliced basil leaves. Season the crème fraîche with pepper. Roll 2-3 asparagus spears in a slice of ham and place them side by side in a baking dish. Then spread the crème fraîche evenly over the asparagus. Cover the dish with aluminum foil, place it in the preheated oven, and bake for about 10 minutes at 200°C. Remove the foil and bake under the broiler until the crème fraîche is golden brown. Serve the asparagus rolls as a side dish or simply enjoy them with fresh salad and baguette.
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