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Glazed carrot & green asparagus

Carrot and asparagus in broth, wrapped with Alpenschinken and glazed with orange and spices, finished with pumpkin seeds.

What is a main course without a side dish that shines? Exactly, incomplete. Give side dishes their well-deserved moment in the spotlight.

Ingredients

cèpes broth
Green asparagus
Rainbow carrots

300mlOrange juice
100gHoney
2Star anise
2Cinnamon sticks
200gWhite caster sugar
50gButter
1Veal glace

Smoked Alpine ham
Roasted honey pumpkin seeds
Sweet peppers

Preparation

  1. Clean the carrots with a peeler.
  2. Cut off the woody ends of the asparagus.
  3. Blanch both vegetables in ceps broth.

  1. Heat everything and let it reduce slightly to a syrupy glaze.

  1. Make bundles of the vegetables and roll them in the ham.
  2. Place them on a baking tray and drizzle with the glaze.
  3. Scatter the sweet peppers over them.
  4. Place in the oven at 180°C and bake for about 10 minutes.
  5. Garnish with the roasted pumpkin seeds.