Cooking with Hans Baer
FAVOURITE RECIPES:
REGIONAL AND SEASONAL HIGHLIGHTS
Nienburg asparagus with cured ham
Ingredients (2 servings):
1 kg fresh Nienburg asparagus
8 slices of cured ham
1 kg potatoes (waxy)
50 g butter
2 tbsp flour
250 ml milk
1 tsp sugar
A pinch of nutmeg
1 lemon (optional, for garnish)
Fresh parsley or chives
Salt and pepper to taste
Preparation 1:
Wash and peel the asparagus thoroughly and cut off the woody ends.
Wash the potatoes thoroughly, peel and boil in salted water until cooked. Drain and keep warm.
Bring the water to the boil in a large pan and salt lightly. Add the asparagus to the boiling water and cook for about 10-15 minutes until tender. Drain the boiling asparagus and keep warm.
Preparation 2:
Melt the butter in a small saucepan. Add the flour and simmer for a few minutes, stirring constantly, until a light-coloured roux forms.
Slowly pour the milk into the roux while stirring until you have a smooth sauce. Season with salt, pepper, nutmeg and sugar and continue stirring until the sauce thickens slightly.
Briefly fry the slices of cured ham in a pan without any additional fat.
Preparation 3:
Arrange the cooked potatoes on plates, place the asparagus on top and pour the sauce over them. Arrange the crispy slices of cured ham on top.
Garnish with lemon wedges and fresh parsley or chives as desired and serve.
We recommend serving with a glass of Rivaner Pinot Gris.
