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Sunken asparagus

updated

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Ingredients for 4 servings:

  • 750 g asparagus, white
  • 2 eggs
  • 100 g cooked ham
  • 100 ml cream
  • ½ bunch chives
  • 2 tbsp breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • salt and pepper
  • nutmeg, to taste
  • Butter, for greasing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the asparagus and trim off any woody ends. Whisk the eggs with the cream, breadcrumbs, lemon juice, sugar, salt, pepper, and nutmeg. Wash and dry the chives, then cut them into fairly small rolls. Dice the ham. Butter a shallow, ovenproof dish and layer the asparagus spears in it. Pour the egg and cream over the asparagus. Sprinkle the chives and diced ham over the top. Place in the oven and bake at 200°C for about 30 minutes. This dish goes well with boiled potatoes and a green salad, but isn’t necessary.

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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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