White Asparagus with Butter Sauce, Ham and Potatoes
White Asparagus with Butter Sauce, Ham and Potatoes, very delicious and healthy for you :)
#/recipe/OXEND9CN0104
[Recipe from Swiss Butchery]
用料
| White Asparagus | 1000 gram |
| Unsalted Butter | 250 gram |
| Maldon Sea Salt Flakes | 8 gram |
| Galateo & Friends Extra Virgin Olive Oil | 20 ml |
| Drogheria Black Pepper Mill | 8 gram |
| Sliced Cooked Ham French Style (+- 4 slices per 100 grams | 400 gram |
| Potatoes (+- 10 pieces per kg) | 1000 gram |
White Asparagus with Butter Sauce, Ham and Potatoes的做法
Wash the asparagus thoroughly and cut off the woody ends from each spear.
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 1.5” from the top.
Use a vegetable peeler to peel off the skin of the potatoes.
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.
Bring another large pot of water to a boil and add salt to the boiling water.
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.
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.
Once done, drain the water and remove both the asparagus and the potatoes.
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!
小贴士
#/recipe/OXEND9CN0104
