Asparagus raft of Bayonne Ham with a gribiche sauce (Recipe from the Toulouse Lycée des métiers de l’Hôtellerie et du Tourisme d’Occitanie [hotel and tourism college of Occitanie])

Recipe put forward by Benoît Solanès.
Photo credit: Jean-Jacques ADER

Ingredients for four people:

  • Two kilos of fresh white asparagus
  • Eight slices of Bayonne Ham
  • One egg

For the vinaigrette:

  • Wine vinegar
  • Grapeseed oil

For the mayonnaise:

  • One egg
  • One spoon of mustard
  • Salt, pepper, 2 decilitres of oil
  • 50g cornichons
  • 20g capers
  • Two bunches of chervil, parsley and tarragon

As soon as they are cooked, take the whole bundle out of the boiling water and plunge them into iced water to chill them rapidly.
Cook in a large volume of boiling salted water and check their progress by spearing the tips to know when to stop cooking them.Preparation:
Peel and bundle the asparagus with string.

Undo the string and drain the asparagus, before wrapping them in the slices of Bayonne Ham.

Hard boil an egg and shell it.

Make a mayonnaise with an egg yolk, mustard, salt, pepper and two decilitres of oil.

Put the hard boiled egg through a sieve to reduce it to a powder.

Mince the cornichons, capers, with half of the chervil, parsley and tarragon, before adding them to the mayonnaise.

Pull the leaves off the other half of the herbs and serve them as a salad.

Serve the cold asparagus, with the gribiche sauce and decorated with the lightly dressed herb salad.

Recommended wine from South West France: Gaillac AOC (AOP) dry white wine.