Prague Ham with Asparagus, Hearty Sauce and Triplets
Servings: 4 people
Ingredients
Savory sauce:
- 990 g 1370 g asparagus / peeled
- 1 tsp Salt
- 1 tsp Sugar
- 1 Sting Butter
- 1 piece Lemon
- 300 ml 1 packet of hollandaise sauce
- 20 g Finely chopped parsley
- 1 tsp Ground turmeric
- 1 tsp Mild curry powder
- 1 tsp Liquid honey
- 1 powerful splash Lemon juice
- 1 tbsp Asparagus cooking water
- 0,25 tsp Chili oil
Triplets:
- 460 g Potatoes (triplets) peeled / 16 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 4 * ½ mini tomatoes for garnish
- 4 big pinches Coarse sea salt from the mill
Instructions
Prague ham with asparagus:
- Roll up the Prague ham slices decoratively. Peel the asparagus, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 8 - 10 minutes until al dente and remove.
Savory sauce:
- Wash the parsley, shake dry and finely chop (20 g). Pour the Hollandai-se legere sauce (285 g) into a small saucepan. Add chopped parsley (20 g), ground turmeric (1 teaspoon), mild curry powder (1 teaspoon), liquid honey (1 teaspoon), lemon juice (1 strong splash) and chili oil (¼ teaspoon) and stir in everything heat carefully while stirring.
Triplets:
- Peel and wash the triplets (small, waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for approx. 20 minutes and drain them through a kitchen sieve.
Serve:
- Serve asparagus and hearty sauce with the rolled Prague ham (2 slices each) and the triplets and garnish with half a mini tomato each. To serve, season each plate with coarse sea salt from the mill (1 big pinch per plate).