About this recipe: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.
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)
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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 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.