Ham rolls and toadstools

Name: Ham rolls and toadstools
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 15 Stalks of green asparagus; 7-10 Tbsp Salt; 4 Garlic cloves; 150 g Schmand; 150 g Salad mayonnaise (50% fat); 12 discs (15 g each) Serrano ham; 10 Eggs (size M); 10 Tomatoes (about 125 g each); 7-10 Tbsp curly parsley; 7-10 Tbsp Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

15 Stalks of green asparagus
7-10 Tbsp Salt
4 Garlic cloves
150 g Schmand
150 g Salad mayonnaise (50% fat)
12 discs (15 g each) Serrano ham
10 Eggs (size M)
10 Tomatoes (about 125 g each)
7-10 Tbsp curly parsley
7-10 Tbsp Disposable piping bag

Directions

1
For the asparagus rolls, wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for 5-7 minutes until al dente. Meanwhile peel the garlic. Mix sour cream and mayonnaise.
2
Press the garlic through a garlic press and mix with the sour-mayonnaise mixture. Season to taste with salt. Pour the aioli into a piping bag. Remove the asparagus and rinse in cold water.
3
Place 4 slices of ham next to each other, overlapping. Cut a small corner from the piping bag. Place 5 asparagus spears on top, squeeze aioli between each asparagus and roll up tightly with the ham.
4
Make 3 rolls in this way. For the toadstools, boil eggs in boiling water for about 10 minutes. In the meantime clean and wash the tomatoes and cut off the lid. Wash the rest of the tomatoes in another way (e.g.
5
in F35088). Quench and peel eggs cold. Cut both ends flat. Spray aioli in small dots on the tomato lids. Put eggs on a plate. Put tomato lids on top as a hat.
6
Cut ham rolls into 2-3 cm pieces and arrange them on the plate as well. Garnish with parsley.