Ingredients (serves 4)
1.5 kg white asparagus
1 tbsp (15 g) butter
1 tsp (5 g) sugar
2 tbsp (30 ml) rapeseed oil
4 tbsp mixed chopped herbs (e.g. parsley, dill, French parsley and chives)
2 tsp (10 g) horseradish cream
2–3 tsp (10–15 ml) lemon juice
Salt
Freshly ground pepper
2 tbsp (30 g) pine nuts
1 pack Familie Wein Black Forest ham (100 g)
80 g Parmesan
Preparation
Rinse, peel and wash the asparagus, then cut it into chunks. Bring three litres of water to the boil with the butter and a teaspoon of sugar, then cook the asparagus for about 10 minutes. Mix the oil, herbs, horseradish cream and lemon juice. Season to taste with sugar, salt and pepper, then use the mixture to marinate the drained asparagus for about 30 minutes. Toast the pine nuts quickly in a hot pan. Arrange the ham on plates, add the marinated asparagus and serve sprinkled with pine nuts and shavings of Parmesan cheese.
Preparation time
30 minutes (approximately), cooking time about 20–30 minutes