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White asparagus baked in a ham coating with tarragon sauce on a plate, with a glass of Pinot Blanc Palatinate next to it

White asparagus baked in a ham coating with tarragon sauce

White asparagus wrapped in wafer-thin raw ham, baked in the oven until crispy and served with a creamy tarragon sauce - this dish gives a classic asparagus dish a new, appetizing look. The dry Pinot Blanc local wine from the Palatinate is the ideal accompaniment: fruity, full-bodied and with a fine minerality that harmoniously combines ham, tarragon and white asparagus.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main course
Cuisine French, German
Servings 2 Servings
Calories 520 kcal

Cooking utensils

  • 1 Asparagus peeler
  • 1 Baking tray with baking paper
  • 1 Medium saucepan for the sauce
  • 1 Whisk
  • 1 Small bowl for the flour butter (Beurre Manié)
  • 1 Kitchen thermometer (optional)
  • Preheated plates

Ingredients
  

FOR THE ASPARAGUS:

  • 500 g white asparagus approx. 8-10 sticks
  • 8 -10 slices of Black Forest ham or Parma ham wafer-thin
  • 1 1 tbsp olive oil
  • Salt white pepper
  • 1 tsp sugar

FOR THE TARRAGON SAUCE:

  • 1 Shallot finely diced
  • 100 ml dry white wine
  • 150 ml Cream
  • 100 ml Asparagus cooking water
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 2 tablespoon fresh tarragon chopped
  • Salt white pepper
  • 1 1 tsp lemon juice

Preparation
 

PREPARATION:

  • Preheat the oven to 200 °C top/bottom heat.
  • Peel the white asparagus from the head to the base and cut off the woody ends.
  • Pre-cook the asparagus in salted water with sugar for 5 minutes - it should still be very firm to the bite.
  • Collect and store the asparagus cooking water.
  • Leave the asparagus to cool and pat dry.
  • Wrap each asparagus spear in a slice of ham.

COOKING STEPS:

  • Spread the wrapped asparagus on a baking tray lined with baking paper.
  • Drizzle with olive oil and season with pepper.
  • Bake in the oven for 15-18 minutes until the ham is crispy and golden brown.
  • Meanwhile, sauté the shallot in butter until translucent.
  • Deglaze with white wine and reduce by half.
  • Add the cream and asparagus cooking water and simmer.
  • Stir in the flour butter (Beurre Manié: knead the soft butter and flour) and thicken the sauce.
  • Stir in the fresh tarragon and lemon juice and season to taste.

DIRECTIONS:

  • Serve the baked asparagus parcels on preheated plates.
  • Pour the tarragon sauce generously over the top.
  • Garnish with fresh tarragon tips and a little lemon zest.

SUPPLEMENTS:

  • New potatoes with butter and parsley
  • Green leaf salad with vinaigrette
  • Pea puree with mint

Nutritional values per portion

Calories: 520kcalCarbohydrates: 28gProtein: 18gFat: 34g
Keyword Asparagus and ham coating, Asparagus wine pairing, Bake asparagus, Classic asparagus recipe, Pinot Blanc Palatinate, Tarragon sauce, white asparagus
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