Asparagus & Cotto Ham With Béarnaise Recipe
Delight in the vibrant flavors of tender asparagus paired with savory cotto ham, all drizzled in a rich and creamy Béarnaise sauce. This dish combines the freshness of seasonal greens with the indulgence of velvety sauce, creating a perfect harmony of tastes that will elevate your dining experience.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling salted water for 3-4 minutes until tender-crisp. Drain and plunge into ice water to stop the cooking. Pat dry and set aside.
- 2
Prepare the Béarnaise Sauce
In a small saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half. In a bowl, whisk egg yolks until frothy. Gradually add the reduction while whisking continuously. Place the bowl over simmering water and whisk until thickened. Slowly add melted butter while whisking until smooth. Season with salt and pepper to taste.
- 3
Assemble the Dish
On a serving platter, lay out the cotto ham slices. Arrange the blanched asparagus on top. Drizzle with Béarnaise sauce and garnish with additional tarragon if desired.
