Asparagus platter with new potatoes, Frankfurt green sauce and various hams

Name: Asparagus platter with new potatoes, Frankfurt green sauce and various hams
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g new potatoes; 2 kg white asparagus; 1 collar Herbs for Frankfurt Green Sauce; 350 g Schmand; 100 ml Milk; 2 TABLESPOONS Lemon juice; 30 g medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 100 g cooked ham; 100 g Serrano ham; 100 g Cured ham

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g new potatoes
2 kg white asparagus
1 collar Herbs for Frankfurt Green Sauce
350 g Schmand
100 ml Milk
2 TABLESPOONS Lemon juice
30 g medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley
100 g cooked ham
100 g Serrano ham
100 g Cured ham

Directions

1
Wash the asparagus, peel and cut off the woody ends. Wash potatoes and cook in salted water for about 15 minutes. Cook the asparagus in slightly simmering salted water for about 10 minutes
2
For the sauce, wash herbs, shake dry, pluck off leaves and chop. Mix sour cream, milk, lemon juice and mustard. Add the herbs, except for 2 tbsp., to the sour cream mixture and puree with a hand blender to create a green sauce. Season to taste with salt and pepper. Stir in remaining chopped herbs
3
Wash parsley, shake dry, pluck off leaves and chop finely. Drain the potatoes, lift the asparagus out of the water. Arrange both on a serving dish with the ham. Pour some sauce over the asparagus. Add the rest of the sauce. Sprinkle parsley over the sauce