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 Blumauer Stangenspargel mit Vulcano Schinken und Orangen-Mohn-Sabayon  Blumauer asparagus with vulcano ham and orange-poppy sabayon 

BLUMAUER ASPARAGUS WITH VULCANO HAM AND ORANGE-POPPY SABAYON

Time required: 35 minutes

Blumauer asparagus with vulcano ham and orange-poppy sabayon

Ingredients for 2 persons

150g Blumauer asparagus, 100 g Vulcano ham, zests (thin strips) and juice of two untreated oranges, 1 egg yolk, cress, salt and pepper, 1/2 tbs. Fandler poppy seed oil, grated horseradish and 80g potatoes

PREPARATION

Boil the peeled asparagus in the asparagus stock (boil the peelings with sugar, salt and butter and strain). In the meantime, remove the zests from the orange rind, peel, cut out four filets and squeeze out the juice. Beat the latter with the egg yolk over steam into a creamy sabayon. Stir in the poppy seed oil and season with salt and pepper.  Arrange the finely sliced Vulcano ham with the asparagus attractively on a plate and glaze with the orange-poppy sabayon. Position the orange filets and blanched zests and scatter with cress. Serve the buttered potatoes as an accompaniment. 

TIP
May be enhanced with grated horseradish.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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