Asparagus in chive vinaigrette

Name: Asparagus in chive vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 1 kg white asparagus; 7-10 Tbsp salt, sugar, white pepper; 3-4 Tbsp Vinegar; 2-3 TEASPOONS mustard, 3-4 tablespoons oil; 200 g flour, 1/4 l milk; 4 Eier , Muskat (Gr. M); 1/2 bunch Chives; 2 Shallots or 1 onion; 1 TABLESPOON clarified butter or oil; 6-8 discs Cooked ham (approx. 150-200 g); 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

1 kg white asparagus
7-10 Tbsp salt, sugar, white pepper
3-4 Tbsp Vinegar
2-3 TEASPOONS mustard, 3-4 tablespoons oil
200 g flour, 1/4 l milk
4 Eier , Muskat (Gr. M)
1/2 bunch Chives
2 Shallots or 1 onion
1 TABLESPOON clarified butter or oil
6-8 discs Cooked ham (approx. 150-200 g)
7-10 Tbsp Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in 1/2 l boiling, lightly salted water with a little sugar, covered with a lid, for 15-20 minutes
2
Drain while collecting the stock. Mix approx. 1/8 l asparagus stock, vinegar, salt, pepper, sugar and mustard. Whip the oil into the mixture. Spread half of the vinaigrette over the asparagus. Cover and leave to stand for at least 1 hour.
3
Mix flour, milk and eggs until smooth. Season with salt, pepper and nutmeg. Let the dough swell for about 20 minutes
4
Wash the chives and cut into small rolls. Peel and finely dice the shallots. Mix with the remaining vinaigrette
5
Heat clarified butter in a pan (approx. 28 cm Ø). Add the dough. Bake at medium heat until golden brown. Turn, pluck into pieces (scrape) and fry for a few more minutes
6
Arrange asparagus, scratch and ham. The
7
Pour the chive vinaigrette over the asparagus. Garnish with parsley if desired