Puree with roasted asparagus and ham
Roasting asparagus in the oven is easy and enhances its flavor. Serve with ham, mashed potatoes, and tarragon cream sauce for a classic combination.
Ingredients:
• 750g Aviko Super Mash Homemade
• 12 white asparagus
• 3 tbsp olive oil
• 1 shallot
• 75 ml dry white wine
• 200 ml long-life whipped cream
• 8 slices of ham on the bone
• 1 tsp dried tarragon
Used product
Method
Preparation: 30 minutes
Oven: 30 minutes
- Preheat the oven to 180 ºC. Peel the asparagus and cut the woody part from the bottom. Halve thick ones lengthwise.
- Place the asparagus in one layer on the baking sheet. Drizzle them with the olive oil and sprinkle with some (sea) salt.
- Roast the asparagus in the oven for about 30 minutes until al dente. The oven time depends on the thickness and desired condition of the asparagus: check and slide the asparagus back into the oven if desired.
- Chop the shallot. In a saucepan, bring the wine with the shallot to a boil. Reduce to 2 tablespoons. Pour in the whipped cream and let the sauce reduce by half again.
- In the meantime, heat the mashed potato according to the instructions on the packaging.
- Heat the slices of ham on the bone by grilling or baking them for 1-2 minutes per side. Stir the tarragon into the sauce and season with pepper.
- Spoon the puree onto 4 plates. Add the roasted asparagus and ham on the bone. Spoon the tarragon sauce over the top.
