Green
Asparagus with Cured Ham and Herb Sauce
By Executive Chef Phillip Dedlow,
Chez Panisse, Berkeley, CA
Chef
Participant: Cooking for Solutions
Conference 2006
Serves:
6
Ingredients:
(use organic when possible)
1 lb. Asparagus
1/4 lb. Cured, Cooked Ham (thinly sliced, preferably organic)
1 Sweet Baguette
Procedure:
1. Break off tough ends of asparagus by snapping
them near their base. With a vegetable peeler, peel them about
2/3 of the way up to the tips. Plunge the spears into heavily-salted
boiling water and test for doneness after a few minutes by cutting
off a little part of the base of one. It should be tender, not
crisp or mushy. Large spears take 5-6 minutes. When done, spread
out on a plate to cool.
2. Cut 6 diagonal slices from the baguette,
each about 1/3-inch thick. Paint with olive oil and toast quickly
in a 400• F oven so that edges are crisp and centers remain
soft.
Herb Sauce
Ingredients:
2 tbls. Parsley (chopped)
2 tbls. Chervil (chopped)
1 tbls. Chives (thinly sliced)
1/2 tspn. Thyme (chopped)
1/2 tspn. tarragon (chopped)
2 tspn. Capers (rinsed and chopped)
1 sm. Shallot (finely minced)
2 tspn. Lemon Juice
White Wine or Sherry Vinegar (a few drops)
1 pinch Salt
1/3 cup Extra Virgin Olive Oil
Procedure:
Combine chopped herbs, capers, shallot, and salt and stir in
olive oil. Substitute herbs as you see fit, but keep the sauce
light with parsley or chervil. Add lemon juice and vinegar to
taste just before serving.
Note: that after sitting for some time, the
herbs lose their vibrant green color in the presence of the
acid, though the sauce still tastes delicious.
To Serve:
Lay a slice of ham on each of the toasted croutons. If the asparagus
are thick, cut spears in halves lengthwise. Toss with some of
the herb sauce and arrange them over the ham in an attractive
way. Spoon a little more herb sauce over the asparagus, as desired.