Method

Preparation: 30 minutes
Oven: 30 minutes

• Preheat the oven to 180 ºC. Peel the asparagus and cut the woody part from the bottom. Halve thick ones lengthwise.
• Place the asparagus in one layer on the baking sheet. Drizzle them with the olive oil and sprinkle with some (sea) salt.
• Roast the asparagus in the oven for about 30 minutes until al dente. The oven time depends on the thickness and desired condition of the asparagus: check and slide the asparagus back into the oven if desired.
• Chop the shallot. In a saucepan, bring the wine with the shallot to a boil. Reduce to 2 tablespoons. Pour in the whipped cream and let the sauce reduce by half again.
• In the meantime, heat the mashed potato according to the instructions on the packaging.
• Heat the slices of ham on the bone by grilling or baking them for 1-2 minutes per side. Stir the tarragon into the sauce and season with pepper.
• Spoon the puree onto 4 plates. Add the roasted asparagus and ham on the bone. Spoon the tarragon sauce over the top.