Asparagus plate with three different sauces and ham

Name: Asparagus plate with three different sauces and ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g cherry tomatoes; 1 Onion; 1 Garlic clove; 3 TABLESPOONS + 125 ml oil; 5 Stem(s) Thyme; 2 discs White bread; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tsp Sugar; 50 g Hazelnut kernels; 150 g Butter; 3 Eggs (size M); 2 TEASPOONS medium hot mustard; 2 TABLESPOONS hot meat or vegetable broth; 1 TEASPOON White wine vinegar; 1/2 bunch Chives; 1 kg white and green asparagus; 8 discs cottage ham (approx. 25 g each); 7-10 Tbsp coarsely ground pepper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g cherry tomatoes
1 Onion
1 Garlic clove
3 TABLESPOONS + 125 ml oil
5 Stem(s) Thyme
2 discs White bread
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tsp Sugar
50 g Hazelnut kernels
150 g Butter
3 Eggs (size M)
2 TEASPOONS medium hot mustard
2 TABLESPOONS hot meat or vegetable broth
1 TEASPOON White wine vinegar
1/2 bunch Chives
1 kg white and green asparagus
8 discs cottage ham (approx. 25 g each)
7-10 Tbsp coarsely ground pepper

Directions

1
Wash the tomatoes, dab dry, cut in half. Peel onion and garlic, dice finely. Heat 3 tablespoons of oil in a saucepan. Cover the onion, garlic and tomatoes and fry for about 10 minutes. Wash thyme, shake dry. Pluck off the leaves and chop finely. Cut off the rind of the white bread. Dice the white bread and grind finely in the universal chopper. Brown the bread in a pan without fat, take it out. Stir the breadcrumbs and thyme into the tomatoes, season with salt, pepper and sugar
2
Coarsely chop the nuts, roast them in a pan without fat until brown, take them out. Melt 120 g butter in the hot pan, add nuts, let them boil up again
3
Cook the eggs in boiling water for about 7 minutes. Quench eggs cold, peel, halve and remove yolk. Mix egg yolks, mustard, broth and vinegar, season with salt and pepper. Add 125 ml oil in a thin stream using a hand blender until a thick sauce is formed. (If the sauce separates, chill for 20-30 minutes, stir again). Wash the chives, shake dry and cut into fine rolls. Chop the egg white. Stir both into the sauce, season again
4
Wash the asparagus, peel the white asparagus. Cut the woody ends off the asparagus. Cook white asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Cook green asparagus in boiling salted water with 1 teaspoon sugar for about 8 minutes. Take out the asparagus, arrange them with ham on a plate, cover with 30 g butter, sprinkle with pepper and serve with the sauces