Bayonne ham with asparagus sauce and hazelnut back potatoes is a delicious combination and we always use it during the summer, but it tastes good in other seasons too. I cheat a little and use asparagus soup powder as a starting point.
Ham:
1 raw bayonne ham
1 glass of asparagus
Put the ham in a fireproof form and pour power from the asparagus over. Wrap foil around and put in the oven at 200 degrees for 45 minutes.
Sauce:
1 bag of asparagus soup powder
1/2 amount of liquid from what is on the bag
Mix in a saucepan and bring to the boil while stirring.
Recipe for hasselback potatoes can be found here .
Serve with the asparagus from the glass or fresh asparagus smeared with oil and grilled quickly on all sides.
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