Spanish style asparagus with two different sauces

Name: Spanish style asparagus with two different sauces
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 5 g Butter or margarine; 1 egg (size M); 1 TEASPOON fine medium hot mustard; 1 TABLESPOON Lemon juice; 1/4 l Sunflower oil; 7-10 Tbsp grated rind of 1 untreated lemon; 1 glass (370 ml/ 210 g stripping) Paprika roasted; 1 medium onion; 4 TABLESPOONS Sherry vinegar or white wine vinegar; 7-10 Tbsp Pepper; 4-5 Tbsp Olive oil; 8 thick chives; 150-200 g Serrano ham in thin slices; 7-10 Tbsp Lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
5 g Butter or margarine
1 egg (size M)
1 TEASPOON fine medium hot mustard
1 TABLESPOON Lemon juice
1/4 l Sunflower oil
7-10 Tbsp grated rind of 1 untreated lemon
1 glass (370 ml/ 210 g stripping) Paprika roasted
1 medium onion
4 TABLESPOONS Sherry vinegar or white wine vinegar
7-10 Tbsp Pepper
4-5 Tbsp Olive oil
8 thick chives
150-200 g Serrano ham in thin slices
7-10 Tbsp Lemon

Directions

1
Wash and peel the asparagus, cut off the woody ends. Put the asparagus in plenty of boiling salted water. Add 1 pinch of sugar and fat and cook for 15-20 minutes depending on thickness. Meanwhile, for the mayonnaise, put the egg, mustard, remaining sugar, 1/2 teaspoon salt and lemon juice in a tall mixing bowl.
2
Mix well with the whisk of the hand mixer or a cutting stick. Then gradually add the oil while stirring. Stir 2/3 of the lemon peel into the finished mayonnaise and season with salt and pepper.
3
Put it in a cool place. Drain the peppers and dice very finely. Peel onion and also cut into fine cubes. Mix vinegar, salt, pepper and onion and fold in the olive oil.
4
Stir in the paprika cubes. Lift the asparagus out of the water, drain well and allow to cool slightly. Wash the chives, put them briefly in the hot asparagus water and immediately put them in cold water. Divide the asparagus into 8 portions and bind each with a chive stalk.
5
Arrange 2 packets of asparagus per person with some sauce, mayonnaise and ham on plates or small platters. Serve garnished with lemon and sprinkled. Add the remaining paprika sauce and mayonnaise extra.
6
It goes well with fresh corn bread.