Asparagus Wrapped in Ham
A delicious vegetable in a delectable blanket! Today this imperial vegetable is usually enjoyed with Hollandaise sauce or as a soup. Here we show you how delicious this nutritional vegetable can taste when wrapped in ham. Gusto on Asparagus yet?
- water (for boiling)
- a little granulated sugar
- a little butter
- 12 asparagus stems (white or green, peeled and sliced)
- lamb’s lettuce (marinaded as garnish)
- 12 ham slices
- 1 tomato
- 1 egg (boiled)
- 1 tbsp diced courgette/zucchini
- chervil (chopped)
- a little walnut oil
Directions for Asparagus Wrapped in Ham
- Put water, salt, sugar and butter in a pot and bring to the boil.
- Meanwhile, peel the asparagus, cut off the stringy lower third section and cook for approx. 15-20 minutes until firm to bite. Remove from the water and rinse with cold water.
- Arrange the marinaded lamb’s lettuce on plates and wrap the ham around the asparagus so that the ends are sticking out. Place on the salad. Chop the tomato and boiled egg into small pieces and scatter over the diced courgette.
- Garnish with the chervil and drizzle with walnut oil.
Asparagus also goes well with creamy Hollandaise Sauce for an extra indulgent treat.
- 2 egg yolks
- 1 tbsp white wine
- 5 tbsp beef broth
- 40 g butter (cold, cut into slices)
- cayenne pepper
- a little lemon juice
- Mix egg yolk in a bowl with white wine and beef broth. Place the bowl in a pan of warm water over heat and whisk until frothy.
- Remove from the warm water/heat and stir in the cold butter. Season with salt, cayenne pepper and a little lemon juice.
Asparagus has been used as a vegetable and healing plant for a long time. In China, the stems were prescribed against coughs, bladder problems and ulcers already 5,000 years ago. Almost forgotten during the Migration Period, asparagus returned to us, the countries north of the Alps, in the 16th century.