Ingredients
- 12 asparagus, cooked but firm
- 4 thin slices boiled or baked ham
- 2 to 3 tablespoons mayonnaise
- 2 cups water in which asparagus were cooked
- 3 envelopes unflavored gelatin
- 1 teaspoon lemon juice
Directions
Asparagus should be well drained on paper toweling and thoroughly chilled. (Save water in which it was cooked.) Spread one side of each ham slice with mayonnaise. Lay three asparagus crosswise at on end of each ham slice. Roll ham. Each roll must then be coated with the following aspic. Dissolve gelatin in 1/2 cup cold asparagus water. Flavor remaining water with lemon juice. Heat, remove from stove and add softened gelatin. Stir until it has completely dissolved. When mixture begins to thicken slightly, and before it sets, spoon over asparagus rolls which have been arranged on a large flat dish so they do not touch each other. Place in refrigerator one hour or until thoroughly set. Serve on individual plates, on lettuce leaves.Decorate tops of rolls with pimiento strips or chopped hard-cooked eggs. Serve extra mayonnaise on the side.
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Submitted 6/13/05.
Source: The German Cookbook (Mimi Sheraton)
Submitted By: Joy Bowers
joybow@mtaonline.net
Ham Rolls With Asparagus (Schinkenrollchen mit Spargel)