Asparagus plate

Name: Asparagus plate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 2 TABLESPOONS flaked almonds; 4 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 7-10 Tbsp Pepper; 2 TABLESPOONS Orange juice; 100 g Whipped cream; 2 Egg Yolk; 375 g Mushrooms; 1 Pot of chervil; 1/2 bunch Parsley; 1/2 bunch Chives; 200 g cooked ham; 200 g raw ham; 7-10 Tbsp Orange Wheel

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
2 TABLESPOONS flaked almonds
4 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
7-10 Tbsp Pepper
2 TABLESPOONS Orange juice
100 g Whipped cream
2 Egg Yolk
375 g Mushrooms
1 Pot of chervil
1/2 bunch Parsley
1/2 bunch Chives
200 g cooked ham
200 g raw ham
7-10 Tbsp Orange Wheel

Directions

1
Peel the asparagus, cut off the woody ends briefly. Bring the peelings to the boil briefly in 1/2 litre salted water and leave to stand for about 30 minutes. Drain and collect the stock. Cook asparagus in stock for 15-20 minutes. For the cream sauce, roast almond flakes in a pan without fat until golden brown, take out 1 tablespoon. Add 1 tablespoon of fat to the remaining almonds and heat up. Fry the flour in it. Deglaze with 3/8 litres of asparagus stock and bring to the boil while stirring. Season to taste with salt, pepper and orange juice. Whisk cream and egg yolk and stir into the sauce. Do not let it boil any more! Serve sprinkled with remaining almond flakes. For the butter sauce, clean, wash and slice the mushrooms. Wash and chop the herbs. Heat 1 tablespoon of fat and fry the mushrooms over high heat, turning them over. Season with salt and pepper. Melt the remaining fat in it and add the herbs. Serve asparagus, ham and sauces garnished with orange wheels
2
Dishes: Irmi Allnoch
3
Cutlery: Seal & Berking