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Green asparagus in a ham and potato coating

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Ingredients for 4 servings:

  • 1 kg asparagus, green
  • 10 slice(s) ham, cooked ham
  • 150 g Gorgonzola Dolce
  • 175 g potatoes, boiled
  • 50 g cream
  • 50 g crème fraîche
  • 2 egg yolks
  • wild garlic
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

baked with wild garlic crème fraîche

Trim the woody ends and peel the lower third of the asparagus. Blanch in boiling salted water for about 3 minutes, then refresh in ice water. Remove and dry on a cloth. Press the potatoes, mix with the cream, add Gorgonzola, and season with nutmeg, salt, and pepper. Halve the ham slices, spread with the potato mixture, place the asparagus (divided accordingly) on top, leaving the tips to show, then roll them up and place in a gratin dish. Mix the crème fraîche with the egg yolk, add some fresh, chopped wild garlic, and pour over the asparagus rolls. Bake in the oven at about 200°C for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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