Ham with asparagus, asparagus salad, poached egg and dressing

Steamed asparagus served with a poached egg, topped with a sauce made from clarified butter and other ingredients.

Ingredients:

200 g Hams with asparagus SCHNEIDER 200 g green asparagus 200 g white asparagus 10 ml wine vinegar 10 ml wine vinegar 4 pcs of eggplant water pepper salt Dressing of clarified butter: 100 g of root Vegetable Recipes 100 g of butter 20 ml olive oil 10 ml wine vinegar 2 pcs shallots 1 pcs garlic cloves pepper salt

Procedure:

1. Peel the asparagus, steam in boiling salted water for about 1-
2 minutes, depending on thickness, and then cool in ice water
2. Dry the asparagus and cut it into 1 cm large spears
3. In the meantime, cut the ham into 4 logs and heat in steam
4. In salted water with vinegar, prepare a classic way, through a ladle, covered egg, knock the egg into the ladle and slowly pour it into the water brought just to the boiling point and boil for 3-
4 minutes, the water must not bubble, so that the egg does not burst
5. In a saucepan, prepare the dressing from the clarified butter, strain the fresh butter, stirring constantly during the straining to prevent burning
6. Let the butter cool and add the root Vegetable Recipes, finely diced, along with the finely diced shallots and garlic
7. Finally, season with wine vinegar, olive oil, salt and pepper
8. Place the asparagus seasoned with the butter dressing on a plate, place the warm ham over it, and top with a poached egg, which is lightly peppered and cut open before serving.

Recommendation:

Recipe for the strained butter can be found here: Transfused Butter.

Note:

Recipe for the article Try big things with Schneider Selection’s new premium line! asparagus salad