Asparagus with ham and rhubarb-red wine sauce

Name: Asparagus with ham and rhubarb-red wine sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 kg Asparagus; 7-10 Tbsp Salt; 2 TABLESPOONS Sugar; 8 Stem(s) Thyme; 250 g Rhubarb; 2 Shallots; 2 TABLESPOONS Butter or margarine; 150 ml dry red wine; 150 ml Vegetable broth; 1 TABLESPOON Cornstarch; 7-10 Tbsp Pepper; 8 discs raw smoked ham

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 kg Asparagus
7-10 Tbsp Salt
2 TABLESPOONS Sugar
8 Stem(s) Thyme
250 g Rhubarb
2 Shallots
2 TABLESPOONS Butter or margarine
150 ml dry red wine
150 ml Vegetable broth
1 TABLESPOON Cornstarch
7-10 Tbsp Pepper
8 discs raw smoked ham

Directions

1
Wash and peel the asparagus and cut off the lower woody ends. Put asparagus in plenty of boiling salted water, add sugar and cook for 15-20 minutes, depending on thickness
2
For the sauce, wash the thyme and shake dry. Strip the leaves from the stems, except for a little to garnish. Clean and wash the rhubarb and cut it into 1 cm thick pieces. Peel and finely dice shallots
3
Heat the fat in a pot and sauté the diced shallots for about 5 minutes until translucent. After about 3 minutes add rhubarb. Deglaze with red wine and stock, bring to the boil and simmer for about 5 minutes. Stir starch and 3 tbsp. water until smooth and thicken the sauce. Season to taste with salt, pepper and thyme. Arrange asparagus, ham and sauce on plates. Garnish with thyme. Bread tastes good with it