Asparagus in ham coat with two kinds of butter and mashed potatoes
easy
50 mins
50 mins
Ingredients
- 20 g Pine nuts
- 3 Stem(s) Basil
- 20 g Parmesan cheese
- 200 g Butter
- 20 g dried tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 1 kg white asparagus
- 7-10 Tbsp Sugar
- 1 kg green asparagus
- 2-3 stem(s) Sage
- 1/8 l Oil
- 125 ml Milk
- 1 Bag of mashed potatoes
- 16 discs Serrano ham
- 7-10 Tbsp Basil, parmesan slices, orange slices and zests
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Roast the pine nuts in a pan without fat, remove and chop finely. Wash the basil, pluck the leaves from the stalks and cut very finely. Grate parmesan finely. Mix 100 g butter with parmesan, basil and pine nuts. Cut tomatoes into small pieces. Mix 100 g butter, tomato pieces and orange peel, season with salt.
- 2
Fill butter into small bowls and garnish with basil or orange zest. Wash the asparagus. Peel white asparagus and cut off the woody ends. Tie the asparagus spears with kitchen string to 4 bundles and cook for 15-20 minutes in boiling salted water with 1 teaspoon of sugar. Cut the woody ends off the green asparagus. Also tie them into 4 bundles and cook for 6-8 minutes in boiling salted water with 1 teaspoon of sugar. In the meantime, wash the sage, dab dry and pluck the leaves from the stalks. Heat oil in a small pot or pan and fry the sage leaves in it. Drain on kitchen paper. Bring 375 ml water and 1/2 teaspoon salt to the boil. Remove the pot from the heat and add milk. Stir in the puree powder, let it rest for about 1 minute and stir again.
- 3
In the meantime, wash the sage, dab dry and pluck the leaves from the stalks. Heat oil in a small pot or pan and fry the sage leaves in it. Drain on kitchen paper. Bring 375 ml water and 1/2 teaspoon salt to the boil. Remove the pot from the heat and add milk. Stir in the puree powder, let it rest for about 1 minute and stir again. Arrange in a bowl. Remove the asparagus bundles from the water and let them drain. Remove kitchen string and wrap each bundle with 2 slices of ham. Arrange bundles of asparagus on plates. Garnish with fried sage leaves and parmesan slices. Add butter and mashed potatoes
- 4
Arrange in a bowl. Remove the asparagus bundles from the water and let them drain. Remove kitchen string and wrap each bundle with 2 slices of ham. Arrange bundles of asparagus on plates. Garnish with fried sage leaves and parmesan slices. Add butter and mashed potatoes
Nutrition Facts
740 kcal
26 g
54 g
37 g
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