White Asparagus with Ham

White Asparagus with Cooked Ham and Eggy Sauce

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Servings: 4

K, GF

Ingredients For Asparagus:

• 1 tsp salt
• 1 tsp sugar 
• 1 tbs butter
• 1 pound white asparagus
• 1 cup clarified butter ( about 2 1/2 sticks unsalted butter)

Ingredients For Eggy Sauce:

• 1 large egg yolk
• 1/4 tsp salt 
• 1/4 tsp dijon mustard
• 1 1/2 tsp lemon juice
• 1 tsp white vinegar
• 3/4 cup avocado oil or vegetable oil
• 2 hard boiled eggs, chopped
• some freshly chopped parsley 

For Serving:

• 7oz cooked ham
• Some parsley
  
  

Instructions:

1. Fill a pot with a tight fitting lid halfway with water and add the salt, sugar, and butter. Cover, and bring to a low boil over high heat.q
2. Clean the asparagus by snapping off the woody end of each spear, where it bends naturally.
3. Using a vegetable peeler, and starting about 1 1/2 inch from the tip of each spear, peel away the remaining, tough outside layer.
4. Place the prepared asparagus into the pot, cover and reduce heat to medium to keep the water at a simmer.
5. Cook the asparagus for 8 to 10 minutes, or until a knife inserted comes out smoothly.
6. While your asparagus are boiling add the egg-yolk to a small bowl of a food processor and process along with the mustard, vinegar, and salt for 10 seconds.
7. Scrape down the sides of the bowl, switch the food processor back on and begin to slowly add the oil in a very thin stream (this is critical for proper emulsification).
8. Taste mayonnaise for seasoning and add salt, lemon juice or extra vinegar to taste.
9. Add chopped eggs and parsley and mix well.
10. Serve asparagus with a few slices of cooked ham and sauce on top.