Heavenly White Asparagus Wrapped in Ham: A Springtime Delight
Spring has sprung, and with it comes the eagerly awaited white asparagus season! Known as “Spargel” in Germany, this delicate vegetable is a true culinary treasure. While there are countless ways to enjoy it, one of the most classic and satisfying preparations is *Spargel im Schinken* – white asparagus wrapped in ham. This dish is simple yet elegant, showcasing the asparagus’s subtle sweetness and creamy texture alongside the salty, savory ham. This recipe provides detailed instructions to help you create this springtime delight perfectly every time.
**Why White Asparagus?**
White asparagus is different from its green counterpart due to the way it’s grown. It’s cultivated underground, depriving it of sunlight. This lack of sunlight prevents the formation of chlorophyll, the pigment that gives green asparagus its color. As a result, white asparagus is more tender and less bitter than green asparagus. It also has a slightly more delicate flavor. However, it does require careful peeling to remove the tough outer layer.
**Ingredients You’ll Need:**
* 1 kg (2.2 lbs) white asparagus
* 12-16 slices cooked ham (Black Forest ham or prosciutto are excellent choices)
* 50g (4 tablespoons) butter
* 50g (1/4 cup) all-purpose flour
* 500ml (2 cups) milk
* Salt and freshly ground white pepper to taste
* Pinch of nutmeg
* 1 tablespoon lemon juice (optional, for poaching)
* Fresh parsley, chopped (for garnish)
**Equipment:**
* Vegetable peeler
* Large pot or asparagus steamer
* Large skillet or saucepan
* Whisk
* Serving platter
**Step-by-Step Instructions:**
**1. Preparing the Asparagus:**
This is the most crucial step. Properly peeling the asparagus ensures a tender and enjoyable eating experience.
* **Wash the Asparagus:** Gently rinse the white asparagus under cold running water to remove any dirt or sand.
* **Peel Thoroughly:** Lay the asparagus spear flat on a cutting board. Using a vegetable peeler, start peeling about 1 inch below the tip. Peel downwards, overlapping each stroke to ensure you remove all the tough outer skin. Pay special attention to the bottom part of the spear, as it tends to be the toughest. Rotate the asparagus and repeat until the entire spear is peeled.
* **Trim the Ends:** Snap off the tough, woody ends of the asparagus. They are usually about 1-2 inches.
**2. Poaching the Asparagus:**
Poaching is the preferred method for cooking white asparagus because it allows it to cook gently and evenly, retaining its delicate flavor and texture. You can either use a large pot or an asparagus steamer.
* **In a Large Pot:** Fill a large pot with enough water to cover the asparagus. Add a pinch of salt and, if desired, a tablespoon of lemon juice (the lemon juice helps to keep the asparagus white). Bring the water to a gentle simmer.
* **In an Asparagus Steamer:** Fill the bottom of the steamer with water, ensuring that the water level is below the steamer basket. Bring the water to a simmer. Place the peeled asparagus spears in the steamer basket.
* **Cook the Asparagus:** Gently lower the asparagus into the simmering water (or place the lid on the asparagus steamer). Cook for 10-15 minutes, or until the asparagus is tender but still slightly firm to the bite. The cooking time will depend on the thickness of the spears. Test for doneness by piercing a spear with a fork; it should offer slight resistance.
* **Drain the Asparagus:** Carefully remove the cooked asparagus from the pot or steamer using tongs or a slotted spoon. Drain well and set aside to cool slightly.
**3. Making the Béchamel Sauce (White Sauce):**
A classic béchamel sauce adds richness and creaminess to the dish. It’s a simple sauce made from butter, flour, and milk.
* **Melt the Butter:** In a large skillet or saucepan over medium heat, melt the butter.
* **Add the Flour:** Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste (a roux). Be careful not to brown the roux.
* **Gradually Add the Milk:** Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. This will prevent lumps from forming. Continue whisking until the sauce is smooth and thickened. This usually takes about 5-7 minutes.
* **Season the Sauce:** Season the béchamel sauce with salt, white pepper, and a pinch of nutmeg. Adjust the seasoning to your taste. Simmer for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
* **Adjust Consistency:** If the sauce is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
**4. Wrapping the Asparagus in Ham:**
This is where the magic happens! The ham adds a salty and savory element that perfectly complements the sweetness of the asparagus.
* **Lay out the Ham:** Place a slice of ham on a clean surface.
* **Wrap the Asparagus:** Take 2-3 asparagus spears (depending on their thickness) and place them at one end of the ham slice. Roll the ham around the asparagus, ensuring it’s snugly wrapped. Repeat with the remaining asparagus and ham.
**5. Assembling and Serving:**
Now, it’s time to bring everything together and enjoy your *Spargel im Schinken*!
* **Arrange on a Platter:** Arrange the asparagus wrapped in ham on a serving platter.
* **Spoon over the Béchamel Sauce:** Generously spoon the warm béchamel sauce over the asparagus and ham.
* **Garnish:** Garnish with freshly chopped parsley.
* **Serve Immediately:** Serve immediately and enjoy!
**Tips for Success:**
* **Choose Fresh Asparagus:** Look for asparagus spears that are firm, straight, and have tightly closed tips. Avoid asparagus that is limp, wrinkled, or has open tips.
* **Peel Thoroughly:** Don’t skimp on the peeling! This is essential for removing the tough outer layer of the asparagus.
* **Don’t Overcook the Asparagus:** Overcooked asparagus will be mushy and lose its flavor. Aim for a slightly firm texture.
* **Use High-Quality Ham:** The quality of the ham will greatly affect the flavor of the dish. Opt for a good quality cooked ham, such as Black Forest ham or prosciutto.
* **Adjust the Seasoning:** Taste the béchamel sauce as you go and adjust the seasoning to your liking.
* **Keep the Sauce Warm:** If you’re not serving the dish immediately, keep the béchamel sauce warm in a saucepan over low heat, stirring occasionally, to prevent a skin from forming.
**Variations and Additions:**
* **Cheese:** Add grated Parmesan cheese or Gruyere cheese to the béchamel sauce for extra flavor and richness.
* **Hollandaise Sauce:** Instead of béchamel sauce, you can serve the asparagus and ham with a classic hollandaise sauce.
* **Fried Egg:** Top the dish with a fried egg for a more substantial meal.
* **Potatoes:** Serve with boiled or roasted potatoes.
* **Brown Butter:** Drizzle the asparagus and ham with browned butter for a nutty and flavorful twist.
* **Herbs:** Experiment with different herbs in the béchamel sauce, such as chives, dill, or thyme.
* **Breadcrumbs:** Sprinkle the assembled dish with buttered breadcrumbs before baking briefly for a crispy topping.
* **Wine Pairing:** A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with *Spargel im Schinken*.
**Nutritional Information (approximate, per serving):**
* Calories: 350-450
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 10-15g
**Storage Instructions:**
Leftover *Spargel im Schinken* can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or in the oven. The béchamel sauce may thicken upon cooling, so you may need to add a little milk to thin it out when reheating.
**Conclusion:**
*Spargel im Schinken* is a delightful and satisfying dish that celebrates the flavors of spring. With its combination of tender white asparagus, savory ham, and creamy béchamel sauce, it’s sure to be a hit with your family and friends. Follow these detailed instructions, and you’ll be able to create this classic dish perfectly every time. Enjoy the taste of springtime! This recipe offers a delicious and elegant way to appreciate white asparagus, making it a must-try during its seasonal availability. The combination of simple ingredients, careful preparation, and customizable options ensures a rewarding culinary experience. So, gather your ingredients and embark on a culinary journey to create this springtime masterpiece. You won’t be disappointed!
**Enjoy your meal!**