Asparagus with Ham Wraps and Vinaigrette
This white asparagus with ham recipe gives a classic German Spargelzeit pairing an elegant appetizer twist. Tender white asparagus is served with creamy ham wraps tied with leek strips, green grapes, and a warm Madeira vinaigrette made with lemon, grape juice, vinegar, brandy, mustard, sour cream, butter, and pink peppercorns.
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.
Notes
What to Serve with White Asparagus and Ham Wraps
Serve this asparagus appetizer with:- Boiled new potatoes
- Rye bread or crusty rolls
- Melted butter
- Hollandaise sauce on the side
- Light spring salad
- German cucumber salad
- German radish salad
- Riesling, Silvaner, or sparkling mineral water
- A spring brunch or Easter menu
Easy Substitutions
- No white asparagus? Use green asparagus, but reduce the cooking time and skip peeling unless the stalks are thick.
- No Madeira? Use dry sherry, white wine, or a splash of grape juice with a little vinegar.
- No brandy? Leave it out or use a little more grape juice.
- No gelatin? Chill the ham cream well and serve it as a softer mousse, or use a small amount of unflavored gelatin powder.
- No leek strips? Use blanched chives, scallion greens, or simply fold the ham around the filling without tying.
- No pink peppercorns? Use a small amount of freshly ground black pepper or white pepper.
- Want it simpler? Skip the ham mousse and serve white asparagus wrapped in ham slices with warm vinaigrette.