Herbed Asparagus in a Thinly Sliced Prosciutto di San Daniele Coat, Grated Grana Padano Foam
| Difficoltà
Easy
|
Preparazione  30 min
|
Servings for
4 people
|
Chef Andreas Berndt
Ingredients
12 spears of white asparagus (peeled and cut)
1 small bunch of herbs (wild garlic, salad burnet, chervil a.m.)
12 thin slices of Prosciutto di San Daniele
3 egg yolks
1 glass of white wine
50 g Grana Padano, finely grated
Preparation
Chop the herbs finely.
Slightly overlay the Prosciutto slices and sprinkle them with the herbs. Roll the asparagus stems into the Prosciutto diagonally.
Now roast or bake the Asparagus on a baking tray lined with parchment for around a few minutes, turning once.
Whisk the egg yolks and white wine over a hot water bath until the sauce is slightly thick.
Stir the grated Grana Padano into the mixture and pour it over the asparagus. Bake in the oven under grill until the cream is browning.
Serve with new potatoes.
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