← All recipes

🍽️ Asparagus-Ham Parcels with Potatoes and Orange-Mustard Dip

394 kcal · 30 min · 4 servings

Asparagus-Ham Parcels with Potatoes and Orange-Mustard Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Bring a large pot of water and salt to a boil.
  3. 3. Add the potatoes to the boiling water.
  4. 4. Cook the potatoes for 25 to 30 minutes until tender.
  5. 5. Peel the white asparagus completely with a vegetable peeler.
  6. 6. Cut off the woody lower ends of the asparagus stalks.
  7. 7. Fill a large pot with water, add salt and a splash of lemon juice.
  8. 8. Bring the asparagus water to a boil.
  9. 9. Cook the asparagus for 20 to 25 minutes until done.
  10. 10. Halve the leek lengthwise.
  11. 11. Rinse the leek under running water.
  12. 12. Remove any dirty or wilted outer leaves.
  13. 13. Cut the leek into thin strips.
  14. 14. Bring a small pot of salted water to a boil.
  15. 15. Add the leek strips to the boiling water for 1 minute.
  16. 16. Remove the leek strips immediately with a slotted spoon.
  17. 17. Place the leek strips in a bowl of cold water to stop the cooking process.
  18. 18. Let the leek strips drain well.
  19. 19. Wash the oranges under hot water.
  20. 20. Dry the oranges with a kitchen towel.
  21. 21. Cut one orange into thick wedges.
  22. 22. Grate the peel of the remaining oranges finely to get zest.
  23. 23. Squeeze the juice of the remaining oranges.
  24. 24. You should get about 150 milliliters of orange juice.
  25. 25. Melt the butter in a small saucepan over medium heat.
  26. 26. Add the mustard seeds to the melted butter.
  27. 27. Take two tablespoons of orange juice into a small bowl.
  28. 28. Stir the starch smoothly into the two tablespoons of orange juice.
  29. 29. Pour the remaining orange juice into the pot with the butter.
  30. 30. Let the sauce come to a brief boil.
  31. 31. Stir the starch-orange juice mixture and add it to the boiling sauce.
  32. 32. Let the sauce thicken while stirring.
  33. 33. Take five to six stalks of asparagus out of the cooking water.
  34. 34. Wrap a slice of ham around each asparagus stalk.
  35. 35. Place a leek strip on the ham-asparagus parcel.
  36. 36. Place the asparagus parcels on the plates.
  37. 37. Pour the warm orange-mustard butter sauce over the asparagus parcels.
  38. 38. Drain the cooking water from the potatoes.
  39. 39. Let the potatoes steam in the pot for a short while.
  40. 40. Place the orange wedges next to the asparagus parcels on the plates.
  41. 41. Sprinkle the entire dish with the orange zest.
  42. 42. Serve the dish immediately while warm.

Nutrition per serving