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.
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.
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.
If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.
You can also follow the blog on Facebook .