Asparagus with Ham and Light Sauce

Name: Asparagus with Ham and Light Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: German
Ingredients: 16 stalks green asparagus; 16 stalks asparagus; 0.5 lemon; 1 tsp sugar; 1 tbsp butter; Salt; 250 g butter; 2 egg yolks; 4 tbsp dry white wine; 2 tbsp lemon juice; white pepper (ground); 8 long, wide spring onion strips; 8 slices large thinly cooked ham

Prep: 15min

| Servings: 4 | Cook: 30min

Light asparagus with ham and a bright sauce is a recipe featuring fresh ingredients from the Classic Sauces category. Try this and other recipes from Spoonsparrow!

Ingredients

16 stalks green asparagus
16 stalks asparagus
0.5 lemon
1 tsp sugar
1 tbsp butter
Salt
250 g butter
2 egg yolks
4 tbsp dry white wine
2 tbsp lemon juice
white pepper (ground)
8 long, wide spring onion strips
8 slices large thinly cooked ham

Instructions

1.
Peel the white asparagus thoroughly, cut off both ends of the stalks and bring two pots of plenty salted water to a boil with 1/4 lemon sliced and 1/2 tsp sugar plus 1/2 tbsp butter. Cook the white asparagus for about 18 minutes until firm, and the green asparagus for about 10 minutes until firm.
2.
Meanwhile, melt the butter for the sauce, clarify it and skim off the foam. Place egg yolks and wine in a metal bowl and whisk over a hot water bath until frothy; then add the butter first dropwise, then in a thin stream while constantly stirring, until a creamy homogeneous sauce forms. The egg mixture must not curdle (do not boil!). Season with lemon juice, salt and pepper.
3.
Wrap each four asparagus stalks with one slice of ham and secure with the spring onion strip. Distribute the sauce over four preheated plates and place one green and one white asparagus bundle on each plate; serve hot.