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Asparagus with ham

Asparagus with ham, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, Author's cuisine

Ingredients portion 6

Green asparagus 2kg

Butter 20 g

Ham 6 pieces

Sunflower oil 1 tablespoon

Wheat flour 1 tablespoon

Milk 450ml

Salt to taste

Cooking instructions 1 hour

1 Make sure you remove any rough, woody tips from the asparagus. Trim, rinse and put them in cold water. Boil salted water in a large saucepan, add the asparagus – so that it sinks and all the tops are turned to one side (so they won’t break when ready). Cover the pot with a lid, bring back to the boil and simmer for 10-20 minutes over a medium heat until they are soft. Carefully remove the asparagus from the pan and pat dry on a paper towel.

2 Divide the asparagus into 6 pieces and wrap each piece in a slice of ham so that the tops of the asparagus are visible. Place these rolls in the oven mould. And preheat the oven to 180 degrees.

3 Melt the butter and sunflower oil together in a ladle, stir in the flour and cook for 2 minutes, stirring. Then slowly pour in the milk, salt and cook, stirring, for another 4 minutes. Then pour the sauce over the ham rolls – but do not pour over the asparagus tips that are visible on the outside.

4 Bake for 10 to 15 minutes until the ham is golden brown. Serve at once.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .