White asparagus and ham roll-ups

    25 min

    These roll-ups can be made with freshly cooked white asparagus or with jarred asparagus. You need an equal amount of ham slices and asparagus spears.

    2 people made this

    Serves: 3 

    • 500g fresh white asparagus (or asparagus from a jar, drained)
    • salt to taste
    • 1 teaspoon butter
    • pinch of sugar
    • 4 tablespoons tartare sauce
    • 1 hard-boiled egg, chopped
    • 2 tablespoons freshly chopped chives
    • 5 to 7 ham slices (equal to the number of asparagus spears)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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 cover with lightly salted water. Add butter and sugar and bring to the boil; reduce heat and simmer gently until asparagus 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. Drain.
    2. Mix the chopped egg, tartare sauce and chives together in a bowl.
    3. Spread an equal amount of the egg mixture on each slice of ham and place an asparagus stem on top. Roll them up and arrange on a serving plate. Chill until ready to serve.

    Recently viewed

    Reviews & ratings
    Average global rating: