John Myers
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White-green Asparagus, with Delicate Ham and Sauce
The perfect white-green asparagus, with delicate ham and sauce recipe with a picture and simple step-by-step instructions.
For the sauce
- 100 g Green asparagus
- 1 thick slice Lemon (organic)
- 1 Teaspoon. Sugar
- 1 teel. Salt
- 1 Walnut large piece Butter
- Water for the asparagus
- 1 Tablespoon Butter
- 1 Eating Flour (double handle)
- 100 Milliliters Vegetable broth (even mixed)
- 100 g (half a 200 g Sour cream 10% fat
- 1 Teaspoon. Dijon mustard
- 2 Teaspoon. Rest of the green sauce
- Salt, pepper a.d.M.
- 3 Discs Ham of your choice
- 1 small date Tomato
- Red cress
On top
- 2 Little ones Shallots in rings
- 1 toe Fresh garlic
Asparagus preparation
- Peel the white asparagus, peel only half of the small green asparagus. Put the water on, add the salt, sugar and the lemon wedge. First simmer the asparagus (white) a little before it is done, add the green asparagus. And the piece of butter can go with it. Now to prepare the sauce
The sauce
- Make a roux, let it froth up a little and deglaze with the vegetable stock. Let it boil a little, then take it off the stove and stir in the sour cream. Pour a splash of lemon juice into the sauce (it enhances the taste). Stir in the green sauce, season to taste, keep warm.
Serving
- Wrap the white asparagus with the green asparagus in a slice of ham and serve. Pull the sauce around the outside of the asparagus, brush the asparagus stalks with a little warm butter. Yes and that’s it. I then add some red cress to it.
- PS: You see cheese on the ingredients picture,, I changed my mind while cooking, so please don’t pay attention. thanks
- The green sauce 4 I boiled the eggs hard in the egg boiler, peeled the egg yolks out. Now put everything in the blender, add the herbs, egg yolk + creme fraiché + oil, mix everything finely – taste a little lemon juice and grate it ready. I filled them in small glasses
- Green sauce cold 1 package of forest + meadow herbs 1 cup of crème fraîche 3 boiled eggs of which egg yolks 5 tablespoons. Extra virgin olive oil salt, pepper a.d.M. Walnut pesto comes as a link 1 small shallot diced 1 small clove of fresh garlic
- Thank you everyone
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