Asparagus with Frankfurt green sauce and ham

Name: Asparagus with Frankfurt green sauce and ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg white asparagus; 800 g new potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 collar Herbs for Frankfurt Green Sauce (see tip); 200 g Schmand; 200 g ripened cream; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 400 g Sliced ham (e.g. Katen, Serrano and; 7-10 Tbsp cooked ham)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg white asparagus
800 g new potatoes
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 collar Herbs for Frankfurt Green Sauce (see tip)
200 g Schmand
200 g ripened cream
1 TABLESPOON medium hot mustard
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
400 g Sliced ham (e.g. Katen, Serrano and
7-10 Tbsp cooked ham)

Directions

1
Wash and peel the asparagus and cut off the woody ends generously. Wash potatoes thoroughly and boil in water for about 20 minutes. Steam asparagus in little boiling salted water with a little sugar for 15-18 minutes, depending on the thickness of the stalks.
2
For the sauce, wash the herbs, shake dry and pluck the leaves. Cut or chop the herbs very finely. Mix sour cream, sour cream and mustard. Season with salt, pepper and lemon juice.
3
Stir in the herbs. Season to taste again.
4
Drain the potatoes and asparagus. Serve both with ham and sauce. Sprinkle with remaining herbs.