Asparagus and ham rolls

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus, cut off the woody ends briefly. Bring 1/2 litre of salted water to the boil. Season with some sugar and a slice of lemon. Let the asparagus peel in it at medium heat for about 20 minutes.

2. 2

   In the meantime, wash the potatoes and cook for about 20 minutes. Then rinse cold, peel and slice. Pour asparagus stock through a sieve. Boil up the liquid again. Cook the asparagus for about 15 minutes, then drain.

3. 3

   Put butter in a small pot and melt it at low heat until it separates into three layers. (An upper thin foam layer of protein residues, the middle thick yellow butterfat and the whey which settled at the bottom). After this process, skim the foam formed at the top with a spoon and slowly pour the concentrated butterfat into a bowl, leaving the milky sediment in the pot.

4. 4

   Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath until a thick, creamy foam is formed. Stir the clarified butter first drop by drop, then pour it in a thin stream into the egg yolk cream until a thick creamy sauce is formed.

5. 5

   Spread the potato slices in flakes on 4 ovenproof plates. Season with pepper. Wrap 3-4 stalks of asparagus in a slice of cooked ham and spread them on the plates. (Option: Cut the rolls 1-2 times.) Distribute the sauce as well.

6. 6

   Sprinkle with grated cheese and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) until golden brown.

Nutrition Facts

KCAL
440 kcal

CARBS
46 g

FATS
13 g

PROTEINS
31 g