Asparagus with Smoked Ham, Egg and Brown Butter
A classic: asparagus with ham, egg and butter sauce, prepared in the most ultimate way! Make your own brown butter and chances are high that your guests will squeal with delight. This recipe comes from Jessica Lek’s cookbook Asperges, which features 29 more recipes with white, green and purple asparagus.
1. Boil the eggs for 8 minutes until hard-boiled. Transfer them to a bowl of cold water so they do not continue cooking. Peel the eggs and set aside.
2. Cook the asparagus according to the instructions (see below). Meanwhile, clarify the butter (see below).
3. Place the drained asparagus on a platter. Spoon 2 to 3 tablespoons of brown butter over them. Season with salt and mace.
4. Stir-fry the little gem hearts in a sauté pan for 2 minutes until they wilt slightly on the outside but are still firm and crispy inside. Divide the little gem hearts among 4 plates and add the lettuce leaves, ham and asparagus. Slice the eggs thinly with an egg slicer and place them with the asparagus dish. Garnish with the cress and drizzle over a little more brown butter. Serve with pan-fried baby potatoes in their skins, if desired.
Cooking white asparagus
Place 1–1.5 kilos of cleaned asparagus, tips up, in the basket of an asparagus pot and place the basket back in the pot. Add enough water so that only the tips remain above the water. Add 1 teaspoon of sugar, 220 grams of butter, 2 pieces of mace and a pinch of salt.
Bring the water to a boil with the lid on the pot and cook the asparagus for 3 to 5 minutes over medium heat. Turn off the heat and leave the asparagus in the covered pot for 10 to 15 minutes. The exact time depends on the thickness of the asparagus. Remove the basket from the pot and drain the asparagus thoroughly.
Brown butter (approx. 200 ml)
Melt 200 grams of butter in a small saucepan over medium heat. Skim the proteins that float to the surface. As soon as the butter starts to smell nutty, remove the pan from the heat. Strain the butter through a coffee filter or very fine sieve into a clean pan and keep warm until ready to use.
Title: Asperges
Author: Jessica Lek
Publisher: Good Cook
Price: €10.95
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