1. melt butter over medium heat, let it boil, skim off white foam with a spoon.
2. rinse sage with lukewarm water, dry, roast briefly in 1 tbsp. liquid butter. Next, add the remaining butter.
Cut the ham into fine strips and stir into the sage butter. Then season the sauce with pepper.
Goes well with white asparagus spears.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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