Aspergerolletjes

Het is aspergeseizoen, en nu zijn ze vol op te koop. Geniet ervan voordat het alweer voorbij is (dat is 24 juni).
Hieronder een smakelijk gerecht met de stengels die ook wel "het witte goud" worden genoemd. Helaas komen de asperges die nu verkrijgbaar zijn uit het buitenland (bij Albert Heijn uit Griekenland). Dat komt doordat de natuur dit jaar wat later in bloei is gekomen. Als ik foto's van mijn eigen tuin vergelijk, loopt de natuur dit jaar ca. 3 weken achter.
Hier alvast een recept.



Bron: Tip Culinair mei 2000



Asparagus wraps

It's official: the season for asparagus has started! Enjoy them while they last (that will be until the 24th of June).
This is a tasty dish with the stems also called "the white gold" in the Netherlands. Unfortunately the asparagus available in the supermarkets are from abroad (Albert Heijn sells asparagus from Greece). That's because nature is late this year. When comparing photographs from my garden, I could see nature is three weeks late.
Here's the recipe for you to try.


Peel 8 white asparagus. Remove the woody ends (approx. 1 inch).
Bring a lot of water to the boil in a pot large enough to cover them and lower the asparagus in it.
Cook for 5 minutes, remove the pot from the heat, and leave for 10-15 minutes.

Preheat the oven to 180°C / 350°F.
Place two sheets of ham in front of you, the second covering half of the first one.
Place two asparagus on top and roll. Transfer to an oven dish.

Heat 25 grams of butter. Add 20 grams of flour, stir well to combine until you get a paste. This is called a roux.
Cook for 1 minute. Add 100 ml cream and 100 ml white wine. Stir.
Separate 1 egg and add the yolk to the sauce. Stir well immediately and let the sauce thicken.
Pour the sauce on top of the asparagus wraps. Sprinkle with grated cheese.

Transfer to the oven and bake for approx. 15 minutes until the top is golden and bubbling.