Drei Kleinen Schweinchen I – Spargel Westfaelisc... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Common and cliché as the pig itself I know but an excellent porkish preludium Ingredients:
2 bunches of tender young asparagus |
12 razor thin slices of westphalian ham |
1 cup of super-excellent olive oil |
1/3 cup + 2-3 tbls. of champagne vinegar |
2 cloves of garlic |
2 small egg yokes |
3 tbls. of fine orange zest |
1/3 oz. of fresh dill (finely chopped) |
salt, white pepper |
Directions:
1. Put the vinegar, egg yokes and the garlic into a food processor or blender and turn to high speed. Slowly add the oil so that a tight emulsification is formed. Add the zest and the dill. Season with the salt and white pepper.
2. Cut off the extreme ends of the asparagus. Have ready a pot of boiling water and cook the asparagus only so far as to see it take on a vibrant green colour which is about 2 1/2 minutes. IMMEDIATELY plunge it into an ice bath until cold then drain well.
3. Toss the cooled asparagus in the marinade and let it chill for 4-5 hours.
4. Shake off the excess juices and make four equal bundles. Wrap it around the centre with the ham, three slices per each bundle.
5. SERVE: garnished with more fresh dill and orange slices.
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