Grilled white asparagus with ham and tarragon butter sauce

Posted on Jul 20th, 2024

by Joseph Bicknell

Categories:

Mutton and Beef Recipes

grilled white asparagus with ham and tarragon butter sauce

Last Updated on July 24, 2024

A warm appetizer prepared from asparagus, ham and butter sauce by Michal Husek, chef of the Savoya restaurant, Savoy Hotel Špindlerův mlýn.

Ingredients:

Ingredients for 2 persons: 100 g white asparagus (can be supplemented with an equal amount of green asparagus) 200 g ham 60 g butter about 20 g tarragon 200 ml vegetable broth olive oil pepper salt

Procedure:

Peel the white and green asparagus with a peeler and cut off the woody bits from the bottom. Brush the cleaned asparagus lightly with olive oil, season with salt and grill, about 2-3 minutes on each side (or you can grill for 1-2 minutes in a frying pan).

In the meantime, prepare the butter sauce; for this, just bring to the boil about 100 ml of vegetable stock, which will add the important vegetable flavour to the sauce. Boil the stock, however, to about half its original volume, for strength. Take off the heat, and without boiling the stock any further, add the slightly loosened butter (just take it out of the fridge for about 10 minutes beforehand). The butter will thicken the sauce, but it’s really important not to boil it in the broth, otherwise the sauce will thicken and not have the ideal consistency

Add finely chopped tarragon, salt and pepper to the sauce at the end

Serve with a good quality chicken or turkey ham.

Recommendation:

BEATING TIP: The delicate asparagus-estragon flavor is balanced perfectly by the APA (American Pale Ale) style of beer. These are top-fermented, lighter beers made using American hops, often with a citrusy aroma. For example, the fresh MATUSKA 12° CALIFORNIA with its hoppy aroma, fruity and herbal notes in the taste, and a touch of white wine in the aftertaste is a perfect match for asparagus.

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.