White asparagus with serrano ham

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It’s fun again with these white asparagus with a delicious fresh dressing and serrano ham


10 white asparagus (5 pp)
6 slices of serrano ham
knob of butter
1 tablespoon sugar
1 dl natural yogurt
1 teaspoon smooth mustard
1.5 dl walnut oil
juice of 1 lemon
pepper and salt
handful of lamb’s lettuce
Asparagus peeler or peeler
Asparagus pan or large saucepan


Peel the asparagus and cut about 1 cm off the ends. Bring a large pan (or asparagus pan) with water, a knob of butter, sugar, salt, asparagus peels and asparagus ends to the boil. Taste to see if the water needs more salt. Strain the water, discard the asparagus peels and ends. This is the water you will cook the asparagus in.
Meanwhile, make the dressing by mixing yogurt, mustard, lemon juice and walnut oil. Season with salt and pepper. Finely chop the chives, which you can sprinkle over the asparagus later or stir through the dressing.
White asparagus with serrano ham 01
White asparagus with serrano ham 01

White asparagus with serrano ham 01

White asparagus with serrano ham 01

Carefully place the asparagus in the water. Do not let the water boil and boil them for about 10 minutes on medium heat. When the asparagus bend slightly, they are cooked enough, they should be slightly more tender than al dente. Place 5 asparagus per plate and add 3 slices of Serrano ham playfully. Drizzle with the yogurt dressing and a few lamb’s lettuce leaves. Finish with the chives if not already incorporated into the dressing.

Source: Leukerecepten by leukerecepten-nl.
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