White Asparagus with Ham and Leek in Orange Mustard Sauce
White asparagus with ham and leek in orange mustard sauce is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g small, firm potatoes
- Salt
- 1 kg white asparagus
- Lemon juice
- 1 leek stalk
- 3 untreated oranges
- 50 g butter
- 1 tsp mustard seeds
- 0.5 tsp cornstarch
- 4 slices Parma ham
Instructions
-
1.
Cook the potatoes in boiling salted water for 25-30 minutes.
-
2.
Peel the asparagus completely, cut off the woody ends and cook the white asparagus in plenty of salted water with a splash of lemon juice for 20-25 minutes.
-
3.
Meanwhile, halve the leek lengthwise, rinse, clean, and blanch the individual leeks in boiling salted water for 1 minute. Remove, shock in cold water, and drain well.
-
4.
Wash the oranges hot, pat dry, cut one orange into wedges and zest the others, then squeeze out the juice (about 150 ml).
-
5.
Melt the butter in a pot and add the mustard seeds. Whisk 2 tbsp of orange juice with the cornstarch until smooth, pour the remaining orange juice into the butter, bring to a boil, and thicken with the starch.
-
6.
Wrap 5-6 asparagus spears with a slice of ham and a leek strip, arrange on plates, and drizzle with the butter sauce. Drain the potatoes, let them steam dry, place the orange wedges beside the asparagus bundles, and sprinkle everything with orange zest before serving.
