Summary

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

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Instructions

1. Peel the white asparagus and trim the woody ends.
2. Boil the asparagus in salted water over medium heat for 15 minutes. Remove with a slotted spoon and drain well.
3. 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.
4. Wrap 2-3 asparagus spears together with 1 slice of serrano ham, rolling the ham around the bundle.
5. Arrange the wrapped asparagus bundles on warmed plates and serve immediately.