Asparagus Rolls with Wild Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 200 g cooked ham, sliced
- 1 bunch wild garlic
- 1 onion (s)
- 1 shot sherry, alternatively white wine
- water
- 1 cup cream cheese, alternatively cream
- some nutmeg, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil in a large saucepan, add 1 pinch each of sugar and salt. Peel the asparagus and boil in water for 10 minutes. Lift out and pick up the water. Let the asparagus cool down briefly.
- Meanwhile, prepare the sauce. To do this, wash the onion and wild garlic and cut into small pieces. Fry both in a pan in a little olive oil. Deglaze with the sherry (alternatively white wine) and let boil down briefly. Stir in the cream cheese (alternatively cream). Add some asparagus water and reduce creamy over medium heat. Season to taste with salt, pepper and nutmeg.
- For the asparagus rolls, roll 2 cooled asparagus spears into a slice of ham. Fry both sides in a pan in olive oil and serve with the sauce.
- Potatoes go very well with this.
- Variants: If you like it vegetarian, just leave out the ham.
- The sauce also goes very well with fish and meat.
- The remaining sauce is an ideal dip for bread or vegetables and perfect for starting the barbecue season.
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