Summary

Ingredients

• 500 g asparaus, white, possibly broken asparaus, raw, peeled in cm pieces
• 400 g potato (s), raw, peeled, cut into cm pieces
• 300 g carrot (s), raw, peeled, cut into cm pieces
• 750 ml vegetable stock or asparagus soup
• 100 ml cream
• 200 g cooked ham, cut into small cubes
• 1 piece (s) garlic clove (s), pressed
• 2 tablespoon sugar, brown
• salt and pepper
• Clarified butter, for braising
• possibly sauce thickener
• Parsley or spring onion greens for garnish

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Instructions

1. Melt clarified butter in a high pan.
2. Fry the asparagus, carrots and potatoes (all in pieces of about the same size) in it over a good heat at the beginning, stirring constantly, after about 5-7 minutes sprinkle brown sugar over the top and let the vegetables caramelize. Salt, pepper and add vegetable stock or asparagus stock or asparagus soup.
3. Let simmer for 5 minutes. When the potato pieces are soft, add the garlic and the ham pieces.
4. Bind the liquid as desired and refine everything with cream. Scatter parsley or spring onion greens (rings) over the top to garnish.