Starter

Butter-Sautéed Asparagus with Air-Dried Ham

Name: Butter-Sautéed Asparagus with Air-Dried Ham
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 12 st Green asparagus; 4 skivor Air-dried ham; Butter; Olive oil; Dill; Salt; Pepper

15 min 4 servings

Part of menuSpring Menu

Green asparagus sautéed in butter, paired with salty air-dried ham and a fragrant dill oil, makes for a classic, quick and effortless starter where clean flavours and crisp textures take centre stage. An elegant way to begin the menu, requiring very little time at the stove.

Servings

Ingredients

Green asparagus12 pcs
Air-dried ham4 slices
Butter
Olive oil
Dill
Salt
Pepper

Nutrition per serving

Energy52 kcal

Protein6.7 g

Carbohydrates1.7 g

Fat2 g

Fiber0.9 g

Instructions

Snap off the woody ends of the asparagus where they naturally break.

Heat a generous amount of butter in a frying pan. Sauté the asparagus over medium-high heat for 3–5 minutes, until lightly golden while still retaining a good bite in the centre. Season with a pinch of flaky sea salt and freshly ground black pepper.

When the asparagus is almost ready, wrap the air-dried ham around the spears and return them to the pan for just a moment. Avoid cooking the ham for too long, as it can become dry and overly salty.

Mix a good-quality olive oil with finely chopped fresh dill. Drizzle the dill oil over the warm asparagus and serve immediately.

Tips & Inspiration

Sautéing

If you have ever come across the word sauté in a recipe, it means that the ingredients should move quickly across the bottom of a hot pan. They can even be tossed in the air with a flourish that is sure to impress your dinner guests or your date. Practise first, though: a misdirected sauté can land a spring vegetable down your guest's neckline. That could give the dinner an unexpected turn, and not necessarily for the worse.

Asparagus

Green asparagus rarely needs peeling. Bend the stalk until it snaps, and it will break where the woody part begins. White asparagus is grown underground without light and has a tougher skin that should be peeled. Asparagus is fresh when the cut end is moist and the stalks squeak a little against each other. Store it upright in a little water in the fridge, like a bouquet.