Asparagus with rhubarb-red wine sauce, ham and potatoes
easy
40 mins
40 mins
Ingredients
- 1 kg baby potatoes
- 7-10 Tbsp Salt
- 1.5 kg white asparagus
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Butter or margarine
- 250 g Rhubarb
- 1/4 l Red wine
- 3 TABLESPOONS Currant Jelly
- 1 TABLESPOON Spit strength
- 7-10 Tbsp Pepper
- 500 g Juniper ham in
- 7-10 Tbsp Discs
- 7-10 Tbsp Chervil leaves for
- 7-10 Tbsp Garnish
Directions
- 1
Peel and wash the potatoes, cover and cook in boiling salted water at low heat for about 15 minutes. Peel the asparagus, cut off the woody ends and wash the asparagus spears. Cook the asparagus in plenty of boiling salted water with a pinch of sugar and 1 tablespoon of fat for 15-20 minutes (depending on the thickness of the spears) over a low heat.
- 2
For the sauce, clean, wash and thinly slice the rhubarb. Bring red wine, 1/8 litre water and redcurrant jelly to the boil, add rhubarb and cook over a low heat for about 2 minutes.
- 3
Stir the starch and some water until smooth, add to the rhubarb sauce and bring to the boil again. Season the sauce with salt, pepper and a little sugar. Drain the potatoes well. Heat the remaining fat and briefly toss and heat the potatoes in it.
- 4
Carefully remove the asparagus from the water and allow to drain. Arrange asparagus, potatoes and ham with the sauce on plates. Serve garnished with the chervil.
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