Asparagus, Alsatian-StyleTheWorldWideGourmet.com
Total time: 30 to 60 min
Prep time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:48.3 kcal
Proteins:5.9 g
Fats:1.7 g
Carbohydrate:3.1 g
Fibers:1.7 g
Sugar:1.5 g
Cholesterol:7.9 mg
Sodium:12.3 mg
Calcium:22.3 mg
Energy:102 kcal
Proteins:12.5 g
Fats:3.6 g
Carbohydrate:6.5 g
Fibers:3.5 g
Sugar:3.1 g
Cholesterol:16.7 mg
Sodium:26 mg
Calcium:47.1 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
1000
g
green asparagus
6
very thin slices of country (cured) ham
6
slices of cooked ham
oil and vinegar
salt and pepper
1
sprigs of parsley
lettuce leaves
METHOD
- Peel the asparagus and cut off the earthy ends; tie it in bundles;
- heat the water in a large pot so that the asparagus can stand upright; salt the water once it begins to boil and add the asparagus bundles; cook for 20 to 25 minutes;
- meanwhile, pick over, wash and drain a few salad greens;
- prepare the vinaigrette with the oil and vinegar;
- when the asparagus is cooked, drain it and transfer to a large platter with some slices of cooked and raw ham; arrange the salad greens around attractively and serve with the bowl of vinaigrette.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Originally from Alsace, Christian Willer arrived in Cannes in 1985. He was won over by Mediterranean cuisine, although he remains firmly rooted in his native region and occasionally his cooking reveals the influence of childhood memories.
"Served whole, green asparagus are delicious with a vinaigrette. There's nothing like picking them up with your fingers and dipping them in the dressing."
