Wednesday, May 27, 2009

Asparagus rock 'n rolls!!

The only sad thing about asparagus is, that it takes loads of peeling. But it's worth it, just try this juicy reicipe...

While sitting at the hairdresser's, I came across this delicious looking reicipe and decided to try it at home. This is what I remembered/customized of it:

500 g fresh asparagus
2 shallots/small onions
1 clove garlic
1 dl white wine

6 thin slices of bread
6 slices of ham

3 eggs
1 dl cream
black pepper
nutmeg (muskottipähkinä in Finnish :)
grated Parmesan

Fry the onions & garlic in plenty of butter. Add the asparagus and wine and let simmer for 8 minutes. Add some lemon juice and salt. Put the stock aside, and roll the asparagus and ham in slices of bread. Use coctail sticks to tie the rolls together if they tend to break (as in my case).

Mix the eggs, cream and spices into the stock left from the asparagus. Poor the whole lot on top of the rolls in a casserole. Oh! And as always, sprinkle some Parmesan or other good cheese on top. Fry in 180 degrees (Celsius) for some 15 mins. until it looks like in the picture below. Voila!

Oh god, it was good! I served the whole ordeal with some baked butter-potatoes (in the background).

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