A very simple yet delicious way is to wrap freshly cooked white asparagus in ham slices. You need as many ham slices as asparagus spears. This dish is traditionally served with new potatoes.
4 people made this
1kg white asparagus
salt to taste
60g butter, divided
1 pinch caster sugar
200g sliced ham
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Method Prep:10min › Cook:15min › Ready in:25min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
Place the asparagus in a large wide pan and just cover with lightly salted water. Bring to the boil, add 15g of the butter and a pinch of sugar. Reduce the heat to a simmer and cook gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Remove and drain well.
Melt remaining 45g butter in a small pan; do not let it brown.
Wrap each cooked asparagus spear in a slice of ham and arrange on a serving plate. Drizzle with the melted butter and serve.