A delicious recipe for the asparagus season:
1. remove the peel from the asparagus spears and cut the woody stem end into small pieces, bundle in portions and make in salted water with a pinch of sugar and 1 tbsp. butter for 10 to 12 minutes.
2. clean and flake the mushrooms, dice the ham. Sprinkle the mushrooms with lemon to prevent them from discoloring.
Melt the butter in a saucepan, but it must not turn color. 4.
In a bain-marie, beat the egg yolks and water until frothy, then gradually add the melted butter and whisk until the sauce is creamy and smooth. Season with cayenne pepper and salt.
Drain the asparagus spears, cut them into pieces about 2 cm long and pass 1/3 of them through a fine sieve or grind them in a hand mixer.
6. fold the puree into the sauce.
Add the asparagus pieces, ham and mushrooms to the sauce and mix well. Leave the sauce on the stove for another 2 minutes.
In the meantime, bake the patties in the heated stove (175Grd C) for 5 to 6 min, remove and arrange on hot plates.
Fill the asparagus sauce into the patties and serve them on the spot.
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