- 20 white asparagus (5 p.p.)
- 20 thin and small Serrano ham slices
- a few small fresh spinach leaves, or use other kinds like corn lettuce
- 2 tablespoons sour cream
- juice of 1 lemon
- pepper and salt to taste
- 2 teaspoons sugar
- 4 tablespoons olive oil
- 1 teaspoon salt
- knob of butter
Kitchen equipment kitchen
- cutting board & chef’s knife
- large pan or asparagus pot
- vegetable peeler
- large bowl
- small bowl
Preparation — 25 minutes
PEEL the white asparagus. Use your finger to feel if you didn’t miss any little piece, cause the peel will be very stringy. Chop of about 1 cm of the bottom and place the asparagus in cold water to prevent them from becoming brown. You can use the peels for creating a lovely asparagus soup.
PLACE the peeled asparagus in a large pan, or use an asparagus pot, and fill with water. ADD butter, 1 teaspoon sugar and salt to it to create a flavorful water. Don’t let it come to a boil, let it simmer on medium low heat for about 15 minutes. They are done when you can slightly bend them.
Meanwhile you can create a simple dressing by combining sour cream, 1 teaspoon sugar, olive oil, lemon juice and season with pepper and salt. CHOP the chives for garnish and set aside. If needed, you can rinse the spinach leaves.
Finishing the white asparagus and Serrano ham — 5 minutes
REMOVE the asparagus and arrange them on the plates. The water is very flavorful now, so you can also use this to create the soup.
DIVIDE the Serrano ham, spinach leaves and dressing. Garnish this lovely salad with fresh chives. Enjoy!