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    Herbed Asparagus in a Thinly Sliced Prosciutto di San Daniele Coat, Grated Grana Padano Foam

    4 people
    T230 min
    Chef Andreas Berndt


    • 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


      STEP 1

      Chop the herbs finely.
      Slightly overlay the Prosciutto slices and sprinkle them with the herbs. Roll the asparagus stems into the Prosciutto diagonally.

      STEP 2

      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.


      STEP 3

      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.