Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 kg asparagus, white
- 6 slices ham, serrano
- 1 tablespoon butter
- 1 teaspoon, heaped sugar
- salt
For the sauce:
- 100 g smoked salmon, sliced
- 1 tablespoon horseradish, from the glass
- 100 g cream
- 100 ml white wine, dry
- 0.5 ½ bunch dill
- 1 squirt lemon juice
- salt
Print Recipe
Pin Recipe Instructions
- Peel the white asparagus and trim the woody ends.
- Boil the asparagus in salted water over medium heat for 15 minutes. Remove with a slotted spoon and drain well.
- Add the butter and sugar to the cooking water. Return the asparagus to the water and cook over medium heat for 12-15 minutes until tender. Drain thoroughly.
- Wrap 2-3 asparagus spears together with 1 slice of serrano ham, rolling the ham around the bundle.
- Arrange the wrapped asparagus bundles on warmed plates and serve immediately.
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