|500 g||New potatoes|
|200 g||Nut ham|
|Pepper & Salt|
Asparagus with ham tastes particularly good with new potatoes. Since the skin of new potatoes is very thin, you can eat it with them. It is best to use organic potatoes. Brush the potatoes vigorously under water and put them in a pot. Cover the potatoes with a little water. Put on a lid and bring the potatoes to the boil. Reduce the temperature to medium and cook the potatoes for about 20 minutes. In the meantime, peel the asparagus with a peeler and cut off the woody ends with a sharp chef's knife. Put the asparagus cuttings and skin in a tall asparagus pot. Fill the asparagus pot to about 10 cm below the edge with water. The tender asparagus tips do not need to be covered with water later, but can be steamed. Add salt, sugar and 10 g butter. Put on a lid and bring the water to the boil. Remove the shells and sections with a skimmer. Place the asparagus in the basket with the tips facing upwards and in the asparagus broth. Cook asparagus over medium heat for about 15 minutes, depending on the thickness of the stalks, not too soft. Cut the walnut ham into thick slices and arrange on a wooden board. If you like, sprinkle the ham with freshly ground pepper. In a saucepan with saucepan, let out 50 g butter at a low temperature. Lift the basket insert with oven cloth out of the asparagus pot and let the asparagus drip off well. Keep the asparagus broth. You can use it very well as a basis for asparagus soup. Asparagus is best served on a preheated plate. Serve asparagus with ham, jacket potatoes and butter sauce.
Servings: 3, Difficulty:
Preparation time: 20 minutes, Total duration: 30 minutes