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.
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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)
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 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.
Mix the chopped egg, tartare sauce and chives together in a bowl.
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.