The perfect accompaniment to roast beef and potatoes, roasted asparagus with speck and creamy horseradish sauce is ready in about 30 minutes or less.
Roasted Asparagus with Speck and Creamy Horseradish Sauce
By Sue Lau | Palatable Pastime
For Improv Cooking Challenge this month, one of the food blogging groups I am in where we jointly post on themed topics, the idea is to make a recipe using asparagus and cream.
I decided on roasted asparagus with speck and a creamy horseradish sauce. The speck because I recently picked some up while shopping at Aldi where it was just a couple of bucks. Speck, if you have not had it before, is very thinly sliced the way prosciutto is, although prosciutto is salt cured and speck is smoky. They are very similar except speck is going to taste more like American bacon.
I decided on the horseradish sauce after browsing menus and seeing it mentioned on something in a Polish restaurant, and I thought it would be great with the speck, which I had bought without a plan in mind.
And the asparagus has been wildly cheap around here, sometimes down to 99 cents a pound. I love it as a Spring vegetable and it roasts, pan fries and grills up quickly with a variety of flavors. I don’t really have a favorite- I love every way it can be served. Except out of a can. 😉
Be sure to click the blue frog button below to link to the page with the other recipes.
And make sure to see the other recipe I posted today which is grilled guacamole and cheese for National Grilled Cheese day, as if one really needs an excuse to have one. I could eat those any time.
~s
Roasted Asparagus with Speck and Creamy Horseradish Sauce
Ingredients:
- 8 ounces fresh asparagus spears
- 2.5 ounces thinly sliced speck ham (can sub prosciutto)
- olive oil, salt, pepper and nonstick foil
- 2 tablespoons sour cream
- 2 tablespoons heavy cream
- 2 teaspoons grated horseradish
- pinch salt
- pinch white pepper
- 1 tablespoon snipped fresh chives (garnish)
Method:
- Preheat oven to 375°F.
- Line a baking sheet with nonstick foil.
- Trim asparagus, then wrap each spear with a thin slice of speck ham or prosciutto.
- Place asparagus on baking sheet, drizzle with oil and season with salt and pepper.
- Bake asparagus for 20-25 minutes or until speck has browned.
- While asparagus roasts, stir together the sour cream, heavy cream, horseradish, salt and pepper.
- Briefly warm sauce in the microwave and stir. (About one minute.)
- Drizzle asparagus with sauce before serving, garnish with snipped chives.
From the kitchen of palatablepastime.com
#ImprovCookingChallenge: Asparagus & Cream
1 Ingredient + 1 Ingredient= Endless Possibilities
More Asparagus & Cream Recipes:
The other recipes are linked, but on my platform, you have to click the button to go to that page. If you follow my blog, I am sure you have seen blue froggie before, as several blogging groups I participate in use it. Usually you might see the boxes here, but as I said, my host doesn’t do that. But no problem. 😉
Click on the hop link button to be transported to the other recipes:
I’m so jealous you were able to find speck. And at Aldi of all places! My Aldi needs to step up their game.
They just got it in, so check again, near the cheese section.
Loving that horseradish sauce Sue and thanks for the description of speck. I have never had it before.
That sauce look like it takes these to the next level. I’m on the lookout for speck now!
We love asparagus! Especially roasted, but will eat it sautéed or grilled too. Love that horseradish sauce too, just another added layer of delicious flavor!
I’ve never seen speck ham before! I love roasted aparagus, and this looks delicious!
Speck is essentially smoked prosciutto. You can use the prosciutto but it will lack the smoky flavor. I have been seeing speck here and there where they shelve prosciutto. Recently Aldi stores had this as well, but it may have been a limited run as their products tend to change.