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Asparagus Cream with Bayonne Ham

Crème d’asperges au jambon de Bayonne



30 MIN



  • 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


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.