Asparagus with Serrano Ham and Salmon-horseradish Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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 asparagus. Cut off the ends, boil with the skins in salted water for approx. 15 minutes over medium heat and remove with a slotted spoon. Then add butter and sugar to the cooking water, cook the asparagus in it for approx. 12 - 15 minutes at medium temperature until al dente and drain well.
- Depending on the amount, wrap 2 - 3 asparagus spears with a slice of ham and cover and keep warm.
- In between, cut the salmon slices into small pieces, wash the dill and roughly chop it. Set aside 2 beautiful stalks for garnish.
- Bring the cream, wine, salmon, horseradish, dill and a splash of lemon juice to the boil in a small saucepan, stirring constantly, and then puree. Possibly let it boil down a little. Season with salt if necessary.
- Arrange the asparagus and ham cuffs on preheated plates, pour the sauce over them and garnish with the remaining dill.
- Boiled potatoes are best served as a side dish.
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