Ham Rolls À La Marquise

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Lay out the ham slices and coat with sausage meat. Place 1 - 3 asparagus spears (depending on thickness) on each slice and roll up the slices. Bring the broth to the boil in a wide pan (the rolls should be next to each other) and put the rolls in with the seams facing down. Let it steep for approx. 10 minutes below the boiling point. Remove the ham rolls and set aside, covered.
Use 300 ml of stock (if you like, you can replace 50 ml of stock with 50 ml of asparagus stock from the can) for the sauce. Bring the broth to the boil, thicken with the mixed cornstarch and refine with the cream. Put the rolls back in and let them get hot.
Pasta that is not too wide and tossed in butter goes well with it. I always do more than we eat at once. The ham rolls à la Marquise taste just as good cold as they are hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.