Follow these steps for perfect results
Extra virgin olive oil
Asparagus
cut into 2-inch-long pieces
Boiled ham
diced
White wine
Chicken broth
Unsalted butter
cut into pieces and chilled
Salt
or possibly to taste
Freshly ground black pepper
Heat olive oil in a large skillet over medium heat.
Sauté asparagus until lightly browned, about 3-4 minutes.
Remove asparagus from the skillet and set aside.
Add diced ham to the skillet and cook until lightly browned, about 2-3 minutes.
Increase heat to high, add white wine, and boil until reduced to about 1/4 cup.
Add chicken broth and reduce by a third.
Lower the heat and whisk in chilled butter pieces to thicken the sauce.
Season with salt and pepper to taste.
Return asparagus to the skillet and heat through.
Expert advice for the best results
Use fresh, seasonal asparagus for the best flavor.
Don't overcook the asparagus; it should be tender-crisp.
Adjust the amount of salt and pepper to your liking.
For a richer sauce, use heavy cream instead of chicken broth.
Everything you need to know before you start
5 minutes
Sauce can be made a day ahead and reheated.
Serve in a shallow bowl, drizzled over the main dish.
Serve with fettuccine or linguine.
Serve over grilled salmon or chicken breast.
Its crisp acidity complements the richness of the sauce.
Discover the story behind this recipe
Asparagus is a popular spring vegetable in many European cuisines.
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