Recipes

4 slices of Black Forest ham, 150 g each

500 ml Lemberger

500 ml beef stock

2 sprigs thyme

2 bay leaves

2 juniper berries

12 white asparagus spears

12 green asparagus spears

120 g morels

1 shallot

700 g potatoes

salt

sugar

butter

Peel the asparagus and cook in water with sugar, salt and a little butter. Bring the Lemberger, beef stock, thyme, bay leaves and juniper berries to the boil, add the ham slices and leave to simmer for 10 minutes. Peel and finely dice the shallot and sauté in a little butter, then add the morels and sauté.

Arrange one slice of ham on each of four plates and pour over the sauce. Then alternate between green and white asparagus, arrange the morels on top and arrange the potatoes.

Recipe by Jörg Döpfner, Maingau-Stuben, Frankfurt/Main
Photo: Protective association of Black Forest ham producers