Asparagus salad Braised with Parma ham and thyme sauce
Ingredients
• 200 g each of white and green asparagus
• 60 g Parma ham,
cut in slices
• 10g butter
• 10 g flour
• 200 ml asparagus stock
• 1 bunch of thyme
• 2 tablespoons lemon juice
• 50 g cherry tomatoes
• Salt
• Pepper
preparation
Sauté the flour and butter, deglaze with the asparagus stock and season with salt, pepper and lemon juice. Finally, stir in the finely chopped chives. Braise the asparagus and cherry tomatoes in a little butter and lemon juice. Mix the braised asparagus with the dressing and garnish with Parma ham and thyme.
FIRE&FOOD Issue 2-2019
