Asparagus and ham rolls

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel and cut off the woody ends. Bring 1 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. In the meantime, wash the potatoes and cook for about 20 minutes.

2. 2

   Then rinse with cold water, peel and cut into slices. Pour the asparagus stock through a sieve. Bring the liquid to the boil again. Cook the asparagus for about 15 minutes, drain, measure 1/4 litre of stock and let it cool down. For the sauce, stir the sauce powder into cooled asparagus stock. Stir in the cream and bring to the boil while stirring, switch off the stove. Cut the butter into small pieces and gradually add to the sauce. Spread the potato slices in flakes in 4 ovenproof dishes. Season with salt and pepper. Wrap 4-5 asparagus stalks in a slice of ham and place 2 rolls in each form.

3. 3

   Cut the butter into small pieces and gradually add to the sauce. Spread the potato slices in flakes in 4 ovenproof dishes. Season with salt and pepper. Wrap 4-5 asparagus stalks in a slice of ham and place 2 rolls in each form. Pour sauce over them. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 15 minutes until golden brown or grill briefly. Garnish with chervil

Nutrition Facts

KCAL
740 kcal

CARBS
50 g

FATS
43 g

PROTEINS
35 g