Asparagus stuffed with remoulade and smoked ham

Name: Asparagus stuffed with remoulade and smoked ham
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 1 kg small new potatoes; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper, sugar; 1 washer Organic Lemon; 2 Eggs; 2 Gherkins; 7-10 Tbsp + 3-4 tablespoons cucumber water (glass); 1 collar Parsley and chives; 200 g Schmand; 50 g Salad Mayonnaise; 3-4 Tbsp Butter; 4 thick slices of cottage ham (approx. 100 g each)

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
1 kg small new potatoes
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper, sugar
1 washer Organic Lemon
2 Eggs
2 Gherkins
7-10 Tbsp + 3-4 tablespoons cucumber water (glass)
1 collar Parsley and chives
200 g Schmand
50 g Salad Mayonnaise
3-4 Tbsp Butter
4 thick slices of cottage ham (approx. 100 g each)

Directions

1
Wash the asparagus, peel generously and cut off the woody ends. Wash potatoes thoroughly or peel and wash. Cut into slices. Heat clarified butter in a large pan. Fry the potatoes for 25-30 minutes while turning.
2
Season with salt and pepper.
3
Cook the asparagus in boiling water with a slice of lemon and about 1 teaspoon each of salt and sugar covered for 12-15 minutes.
4
For the tartar sauce, boil eggs in boiling water for about 10 minutes until hard. Cut cucumbers into fine cubes. Wash herbs, shake dry. Chop parsley, cut chives into small rolls. Stir sour cream, mayonnaise and cucumber water until smooth.
5
Stir in the herbs, except for 1 tablespoon of parsley. Season with salt, pepper and 1 pinch of sugar. Quench eggs, peel, chop finely and stir in.
6
Melt the butter and stir in the parsley. Lift out the asparagus and let it drip off. Serve with the potatoes and sprinkle with parsley butter. Add tartar sauce and ham.