White Asparagus, Ham and Potato Snow for Spargelzeit
Serves 415 mins prep20 mins cook
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.'
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What you need
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.View original recipe