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🍽️ Ham and Asparagus Rolls

590 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 250 g cooked ham (in slices)
• 40 g freshly grated Parmesan
• pepper (from the mill)
• 2 egg yolks
• 1 tsp medium-hot mustard
• 200 ml vegetable oil
• 2 bunches fresh chervil
• 1 drop lemon juice

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the stalks.
3. 3. Cut off the woody ends.
4. 4. Bring water with salt to a boil.
5. 5. Cook the asparagus for 8 to 10 minutes.
6. 6. Remove the asparagus from the water.
7. 7. Shock it immediately in ice-cold water.
8. 8. Let the asparagus drain well.
9. 9. Halve the ham slices lengthwise.
10. 10. Place the ham pieces on a work surface.
11. 11. Sprinkle the ham evenly with Parmesan cheese.
12. 12. Season the ham with pepper.
13. 13. Halve the asparagus stalks.
14. 14. Distribute the asparagus pieces on the ham.
15. 15. Roll up the ham pieces tightly.
16. 16. Secure the rolls with toothpicks.
17. 17. Take egg yolks, mustard, salt, and pepper for the sauce.
18. 18. Ensure all ingredients are at room temperature.
19. 19. Whisk the egg yolks with the mustard in a bowl.
20. 20. Season the mixture with a little salt and pepper.
21. 21. Let the oil flow into the mixture drop by drop first.
22. 22. Then add the oil in a thin stream.
23. 23. Beat the mixture constantly with a hand mixer.
24. 24. Continue beating until a creamy mayonnaise forms.
25. 25. Wash the chervil.
26. 26. Shake the chervil dry.
27. 27. Pluck the leaves from the stem.
28. 28. Finely chop the chervil leaves.
29. 29. Stir the chervil into the mayonnaise.
30. 30. Season the sauce with salt, pepper, and lemon juice.
31. 31. Preheat a hot stone.
32. 32. Place the ham rolls on the hot stone.
33. 33. Cook the rolls for about 7 minutes.
34. 34. Turn the rolls over frequently during cooking.

Nutrition per serving

• kcal: 590
• Protein: 22 g · Fett/Fat: 55 g · Carbs: 4 g