Asparagus Ragout

Ingredients

• 1 kg white asparagus
• 1 kg green asparagus
• 100 g raw ham
• 125 g butter
• 120 g whipping cream
• 3 egg yolks
• 1 tbsp Lemon Juice
• 1 g saffron powder
• salt (pepper)
• 10 g chervil

Instructions

1. 1.

   Carefully peel the white asparagus, cut crosswise in half, cook in boiling salted water for about 20 minutes and drain well. Melt butter over low heat, whip cream until stiff, skim off the buttermilk. Beat egg yolks with lemon juice in a double boiler using a whisk into a creamy mixture, slowly add liquid butter.

2. 2.

   Dissolve saffron powder in 1 tbsp water and add. Fold in cream and season with salt and pepper. Wash and pat dry chervil. Slice ham into strips, distribute asparagus on four plates, pour sauce over, sprinkle ham and garnish with chervil.