White Asparagus with Butter Sauce, Ham and Potatoes
The delicious white gold!
35 min
Ingredients
4 persons
- 1000g White Asparagus
- 250g Unsalted Butter
- 20ml Galateo & Friends Extra Virgin Olive Oil 250ml
- 8g Maldon Sea Salt Flakes 250g
- 8g Drogheria Black Pepper Mill 45g
- 400g Sliced Cooked Ham French Style (+- 4 slices per 100 grams
- 1000g Potatoes (+- 10 pieces per kg)
Preparation
| 1) | Wash the asparagus thoroughly and cut off the woody ends from each spear. |
| 2) | Next use a vegetable peeler to peel the tough outer skin. You can lay each spear flat and run the peeler blade down the length of the spear starting at about 2 cm from the top. |
| 3) | Use a vegetable peeler to peel off the skin of the potatoes. |
| 4) | Add the potatoes to a pot of water and bring the water to a boil, let them boil for 15-20 minutes, dependent on how well cooked you prefer the potatoes. |
| 5) | Bring another large pot of water to a boil and add salt to the boiling water. |
| 6) | Add the bundle of asparagus to the second pot and cook for about 10-15 minutes or until the asparagus is tender enough to pierce with a fork. |
| 7) | While the asparagus are cooking, melt the butter over low fire and turn off the fire as soon as all the butter is molten to avoid burning the butter. |
| 8) | Once done, drain the water and remove both the asparagus and the potatoes. |
| 9) | Pat the asparagus dry and place on a serving dish together with several slices of the French Cooked Ham. Serve the asparagus at once, with the potatoes served on a separate platter and the butter alongside the asparagus. |
Enjoy!