White Asparagus, Ham and Potato Snow for Spargelzeit
We're eagerly latching onto Spargelzeit while it lasts with white asparagus covered in a lemony, light béchamel sauce and served with ham and potato 'snow.'
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 grams your choice of potatoes (I used red potatoes)
- 2 pounds white asparagus
- 1 pinch sugar
- 400 milliliters milk
- 2 garlic cloves
- ½ organic lemon (zest only)
- 1 Tablespoon cornstarch (possibly more)
- 160 grams thinly sliced ham (I used prosciutto di Parma)
- salt, pepper & nutmeg (to taste)
- fresh garden herbs (optional as garnish)
Instructions
- 1
Peel the potatoes, wash and quarter them and boil in salted water for 15 minutes, or until a fork or a knife glides through them. Drain the potatoes and keep warm, season with more salt.
- 2
Peel the asparagus and trim the ends.
- 3
Combine milk, whole garlic cloves and lemon peel in a small pot and bring to a boil. Reduce heat to low and let steep for 10 minutes.
- 4
Cook the asparagus in salted water and a pinch of sugar for 10 to 12 minutes until “al dente.”
- 5
In a small bowl, whisk together cornstarch with some of the hot milk mixture, then return to the milk mixture and bring to a boil. Repeat with more cornstarch if the sauce hasn’t thickened enough. Season with salt, pepper and nutmeg.
- 6
Remove the garlic and using an immersion blender, puree the sauce until foamy.
- 7
Using the potato ricer or Spätzle press, squeeze the boiled potatoes directly onto four dinner plates and serve with the drained asparagus and ham.
- 8
Evenly distribute the foamy milk sauce over the asparagus and garnish with fresh garden herbs.