Asparagus Cream with Bayonne Ham
SEASON FOR THE RECIPE:
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Ingredients
- 10.5 oz (300g) of asparagus
- 1 small onion
- 1 shallot
- 8.8 fl oz (25cl) of vegetable broth
- 4 slices of Bayonne ham chiffonade
- 6.8 fl oz (20cl) of cream
- 1.1 oz (30g) of grated parmesan
- Olive oil
- Pepper
- 2 tablespoons of thick cream
- 1 handful of crushed hazelnuts
- 2 pinches of Espelette pepper
- Chives
Recipe
01 –
Prepare the asparagus cream: Slice the onion and shallot. Cut off the base of the asparagus and then dice them into pieces.
02 –
Heat a large saucepan over medium-high heat with a little olive oil. Sauté the onion and shallot for a few minutes, then add the asparagus.
03 –
Sauté for a few more minutes, then add the broth.
04 –
Season with salt and pepper (not too much salt as it will be provided by the ham). Cover and let simmer for 20 minutes.
05 –
Meanwhile, prepare your Bayonne ham crisps. Preheat the oven to 356°F (180°C).
06 –
Cut the Bayonne ham into small strips and place them on a baking sheet between 2 parchment papers. Bake for 8 to 10 minutes.
07 –
Remove from the oven and set aside. Blend the asparagus. Add the cream, parmesan, and adjust the seasoning if necessary.
08 –
Plate your dishes: Crush the hazelnuts, chop the chives.
09 –
Pour your asparagus cream into shallow bowls, add a dollop of cream, some crushed hazelnuts, chives, and the Bayonne ham crisps. Serve hot or cold.
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