Asparagus with smoked ham and schnitzel roulades in sherry sauce

Name: Asparagus with smoked ham and schnitzel roulades in sherry sauce
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 collar flat leaf parsley; 8 thin pork cutlets (approx. 140 g each); 7-10 Tbsp salt, pepper, sugar; 16 thin slices of cottage ham; 3-4 Tbsp Oil; 150 ml dry sherry; 150 g Whipped cream; 3 kg white asparagus; 2 TABLESPOONS Butter; 1.5 kg new potatoes; 2 TABLESPOONS Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 collar flat leaf parsley
8 thin pork cutlets (approx. 140 g each)
7-10 Tbsp salt, pepper, sugar
16 thin slices of cottage ham
3-4 Tbsp Oil
150 ml dry sherry
150 g Whipped cream
3 kg white asparagus
2 TABLESPOONS Butter
1.5 kg new potatoes
2 TABLESPOONS Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
For the schnitzel, wash the parsley, shake dry and pluck the leaves from approx. 2⁄3 Dab the cutlets dry, tap them flatter if necessary and place them next to each other on the work surface. Season with salt and pepper.
2
Cover each cutlet with 2 slices of ham, spread parsley leaves on top. Roll up and fix with wooden skewers.
3
Heat the oil in a frying pan or casserole. Brown the roulades in it all around. Deglaze with sherry, 1⁄2 l water and cream, bring to the boil. Cover and braise over medium heat 1 1⁄4-1 1⁄2 for hours until the roulades are tender and almost fall apart.
4
Wash and peel the asparagus and cut off the woody ends generously. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place the asparagus on a fat pan (deep baking tray).
5
Bring 1 l salted water with 1 teaspoon sugar to the boil. 3⁄4 Pour 1 l over the asparagus until it is covered. Spread butter in flakes on top and close the pan tightly with aluminium foil. Cook in the hot oven for about 45 minutes.
6
In the meantime, wash the potatoes thoroughly, scrubbing (or peeling) them with a vegetable brush. Cover and boil in water for about 20 minutes. Cut the remaining parsley into fine strips.
7
Lift the roulades out of the braising stock. Boil up the stock. Stir starch and 2-3 tbsp. cold water until smooth. Stir into the stock, bring to the boil and simmer for 1-2 minutes. Season the sauce with salt, pepper and 1 pinch of sugar.
8
Lift out the asparagus and let it drip off. Drain the potatoes. Arrange roulades with asparagus, potatoes and sauce. Sprinkle with the rest of the parsley.