Butter asparagus with diced Holstein ham and potatoes

Name: Butter asparagus with diced Holstein ham and potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 2 (approx. 200 g) Potatoes; 2 (125 g each) thick slices of cured ham; 3 Stem(s) flat leaf parsley; 4 Eggs (Gr. M); 7-10 Tbsp salt and pepper; 7-10 Tbsp sugar, nutmeg; 1/8 l Milk; 100 g Flour; 2 TABLESPOONS + 100 g butter

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
2 (approx. 200 g) Potatoes
2 (125 g each) thick slices of cured ham
3 Stem(s) flat leaf parsley
4 Eggs (Gr. M)
7-10 Tbsp salt and pepper
7-10 Tbsp sugar, nutmeg
1/8 l Milk
100 g Flour
2 TABLESPOONS + 100 g butter

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cover with a damp tea towel. Wash potatoes and cook covered in water for about 20 minutes. Dice ham.
2
Wash parsley, shake dry and chop. Separate eggs, chill egg whites. Mix egg yolk, 1/2 teaspoon salt and 1 pinch of sugar with the whisks of the mixer until creamy. Stir in milk and parsley.
3
Stir in flour. Let the dough swell for about 15 minutes.
4
In the meantime cut the asparagus into pieces. Boil 2 l water with 1 tsp. salt and sugar each. Cover the asparagus and cook for 10-12 minutes.
5
Potatoes quench, peel, press hot through a potato press directly into the dough and stir in. Beat egg white until stiff, fold in portions. Heat 2 tablespoons of butter in a large frying pan.
6
Add the potato dough and bake at low heat for 6-8 minutes until golden brown. Then turn and bake from the other side for 4-6 minutes, using two forks to pick into pieces.
7
Froth 100 g butter in a pot. Drain the asparagus well. Pour butter over them and sprinkle with diced ham. Add the potato marrow.