Ham rolls and toadstools

Name: Ham rolls and toadstools
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 500 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Garlic cloves; 200 g Schmand; 150 g mayonnaise; 150 g Serrano ham in slices; 10 uova, 10 pomodori; 7-10 Tbsp curly parsley; 7-10 Tbsp Disposable piping bag; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

500 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Garlic cloves
200 g Schmand
150 g mayonnaise
150 g Serrano ham in slices
10 uova, 10 pomodori
7-10 Tbsp curly parsley
7-10 Tbsp Disposable piping bag
7-10 Tbsp wooden skewers

Directions

1
For the ham rolls, wash the asparagus and cut off the woody ends. Cover and cook in boiling salted water for 5-6 minutes. Lift out the asparagus and drain.
2
In the meantime, mix sour cream and mayonnaise for the aïolic cream. Peel the garlic and press it in directly through a garlic press. Season to taste with salt.
3
Place 3-4 slices of ham next to each other, slightly overlapping. Spread the aïoli on the ham slices, except for 1-2 tbsp. for the toadstools. Place 4-5 asparagus spears on top, roll up and cut into 2-3 cm pieces.
4
For the toadstools, boil eggs hard for about 10 minutes. Wash the tomatoes and cut off a lid. Use the tomato leftovers for other purposes (e.g. dice them and add them to the midnight soup.
5
Quench and peel the eggs. Cut both ends flat. Fill the rest of the aïoli into the piping bag and squirt dots on the lids.
6
Put the eggs on a plate. Place the tomato lids on top using skewers as hats. Arrange the ham rolls on the plate. Garnish with parsley.