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 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.
2. Depending on the amount, wrap 2 - 3 asparagus spears with a slice of ham and cover and keep warm.
3. In between, cut the salmon slices into small pieces, wash the dill and roughly chop it. Set aside 2 beautiful stalks for garnish.
4. 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.
5. Arrange the asparagus and ham cuffs on preheated plates, pour the sauce over them and garnish with the remaining dill.
6. Boiled potatoes are best served as a side dish.