Summary

Ingredients

• 600 g asparaus, white
• 600 g asparaus, reen
• sugar
• 1 teaspoon butter
• 300 g ham, cooked
• 250 g crème fraîche
• 1 teaspoon mustard
• 50 ml sherry
• pepper
• salt

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Instructions

1. As a main course for 4 people or a side dish or warm starter for 6 - 8 people
2. Cook the peeled asparagus with sugar and butter in salted water for about 20 minutes. Drain.
3. In the meantime, dice the ham, puree 200 g of the diced ham with creme fraiche and sherry, fold in the remaining diced ham and season with salt and pepper. Serve the sauce with the asparagus.