Asparagus with light ham béchamel

Name: Asparagus with light ham béchamel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg green asparagus; 400 g baby potatoes; 7-10 Tbsp Salt; 200 g cooked ham; 20 g Butter or margarine; 20 g Flour; 400 ml Vegetable broth; 100 g Light cream (15% Fett); 7-10 Tbsp white pepper; 1 collar flat leaf parsley; 7-10 Tbsp Tarragon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg green asparagus
400 g baby potatoes
7-10 Tbsp Salt
200 g cooked ham
20 g Butter or margarine
20 g Flour
400 ml Vegetable broth
100 g Light cream (15% Fett)
7-10 Tbsp white pepper
1 collar flat leaf parsley
7-10 Tbsp Tarragon

Directions

1
Wash the asparagus, cut off the woody ends. Peel the asparagus in the lower third and cut into pieces. Wash and peel the potatoes and cook in boiling salted water for about 20 minutes. Cook the asparagus in boiling salted water for about 10 minutes.
2
Cut the ham into strips. Heat the fat in a pot, dust with flour and sauté while stirring. Gradually add stock, bring to the boil while stirring. Stir in crème légère and add ham.
3
Season sauce with salt and pepper. Drain the asparagus, drain and add to the sauce. Wash parsley, dab dry, chop leaves finely. Drain the potatoes and let them steam for a short time. Turn the potatoes in the parsley.
4
Serve asparagus ragout with potatoes. Garnish with tarragon to taste.