A sophisticated take on the pairing of asparagus and ham, this recipe pairs ham cream bundles tied with strips of leeks with white asparagus and a warm vinaigrette.
Region Saxony-Anhalt
Servings 4
Ingredients
- 7 oz cooked ham
- 8 slices cooked ham
- 3-1/2 oz green grapes
- 16 white asparagus spears
- 1/2 cup heavy cream
- 1 small leek
- juice from 1 lemon
- 1/2 sheet gelatin
- 2 tbsp Madeira
- 1-1/2 oz white grape juice
- 1 tsp vinegar
- 1 tsp brandy
- 1 tbsp sour cream
- 1 pea-size dab of mustard
- 3 tbsp butter
- 1/2 tsp pink/red peppercorns
Instructions
- Remove the skins from the grapes, halve them and remove the seeds. Peel the asparagus and cook in boiling water for about 10 minutes. Remove the asparagus from the water and keep warm.
- Whip heavy cream until stiff. Cut the leek in thin strips and cook in boiling water for 2 minutes. Cut the ham into chunks and purée it in a food processor or mixer. Dissolve the gelatin in 2 tablespoons hot water. Combine the puréed ham with the Madeira and gelatin until smooth, then season to taste with salt and pepper. Carefully fold in the whipped cream.
- Place ham slices on work surface, distribute the ham purée among the 8 slices and fold them to form small wraps. Tie up the ham wraps with the leek strips. Keep cool.
- Heat lemon and grape juice in a small saucepan. Add vinegar, brandy and sour cream and simmer until the sauce is reduced to about a third. Remove from stove, stir in the mustard and butter. Add the grapes and peppercorns to the sauce and stir to combine.
- Serve asparagus with ham wraps and vinaigrette on a warm plate.
