German White Asparagus and Ham Delight
Step into the enchanting world of German cuisine and savor the delicate flavors of White Asparagus paired with beautifully cured ham. This classic German dish is both simple and exquisite, capturing the heart of traditional and contemporary palates alike. Enjoy the crunch of fresh parsley and the delicate aroma of nutmeg, all with the luxurious finish of rich, frothy beer. Perfect after a long day, this dish is a celebration of German flavors—all without the worry of fish allergens. Delight in this easy, yet sophisticated, culinary experience.
Serves: 1, Difficulty: Easy
Preparation Time: 15 minutes, Cooking Time: 20 minutes
Ingredients
- 100 grams White Asparagus, peeled
- 30 grams Cured Ham, thinly sliced
- 30 grams Onion, thinly sliced
- 1 pinch of Nutmeg
- 1 tablespoon Olive Oil
- 1 tablespoon Vinegar
- 100 millilitres Beer
- 1 tablespoon Fresh Parsley, chopped
- 1 pinch of Salt
- 1 pinch of Pepper
Method
- In a pot, bring water to a boil and add a pinch of salt.
- Add the peeled white asparagus and cook until tender, about 10 minutes. Remove and set aside.
- In a pan, heat the olive oil over medium heat. Add the sliced onions and cured ham, sautéing until the onions are golden and the ham is slightly crispy.
- Reduce the heat and add the beer and vinegar to the pan, letting it simmer for a few minutes.
- Sprinkle in the nutmeg, salt, and pepper, stirring to combine.
- Place the cooked asparagus in the pan to warm and absorb the flavors for about 2 minutes.
- Transfer to a plate and garnish with fresh parsley.
Tips
- Ensure the asparagus is peeled properly to avoid a woody texture.
- Use a light beer for a subtle yet rich flavor.
- For a crispier texture, briefly sauté the cured ham and onions over high heat.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 100 kcal | 200 kcal |
| Energy | 420 kJ | 840 kJ |
| Fat | 7 g | 14 g |
| Saturated Fat | 2 g | 4 g |
| Carbohydrates | 5 g | 10 g |
| Sugars | 2 g | 4 g |
| Proteins | 4 g | 8 g |
| Salt | 1 g | 2 g |
