Recipes

100 g finely sliced Black Forest ham

200 g risotto

1.2 l strong asparagus stock

300 ml milk

70 ml white wine

3 shallots

20 g Parmesan cheese

50 ml cream

300 g asparagus

4 fresh whole eggs

3 tablespoons colorless vinegar

sea salt

sugar

lemon

40 g butter

Peel and finely dice the shallots and sauté with the finely chopped Black Forest ham until translucent. Add the rice and fry gently without letting it take on any color. Cut the ends of the peeled asparagus into small pieces and add to the risotto mixture. Deglaze with white wine. When the rice has absorbed the wine, add approx. 1/8 l asparagus stock. Repeat this process until the rice is cooked al dente, which will take around 20 to 30 minutes depending on the type of rice.
In the meantime, blanch the asparagus tips al dente in the asparagus stock and set aside. Finely chop the middle pieces, sauté with a tablespoon of butter until translucent, season with sea salt, cover with 400 ml of asparagus stock and reduce by about 2/3. Add the milk and cream to the reduced asparagus stock, blend vigorously with a hand blender and strain.

To make the poached eggs, heat a large pan with plenty of water, add the vinegar (do not add salt!) and place the eggs one at a time from a cup into the non-boiling (approx. 70°C) water and poach for 4 minutes until waxy.

To serve, briefly toss the asparagus tips in the asparagus stock and butter until warm, finish the risotto with Parmesan cheese, any stock and a flake of butter and froth up the strained asparagus stock like a cappuccino. Serve the risotto with the poached egg, asparagus tips and foam in layers.

Photo: Protective association of Black Forest ham producers