Asparagus and Melon Cocktail
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus
- 250 ml water
- 1 teaspoon salt
- some sugar
- 1 tablespoon butter
- 0.5 ½ iceberg lettuce
- 150 g Parma ham, thin slices
- 2 small honeydew melon (s)
For the sauce:
- 4 tablespoon mayonnaise
- 150 g natural yourt
- 2 teaspoons lemon juice
- a bit salt
- some pepper, whiter
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Peel the asparagus from top to bottom. Cut off the ends generously and then cut the asparagus into bite-sized pieces. Bring the water, salt, sugar and butter to the boil and cook the asparagus pieces in it for about 15 minutes. Remove the pieces with a slotted spoon, drain well and set aside.
- Cut the ham into strips. Halve the melons, scrape out the stones and remove the flesh with a ball cutter. Clean, wash and cut the iceberg lettuce into strips. Mix all ingredients together and arrange in the hollowed out melon halves.
- Just before serving, mix the ingredients for the sauce, season to taste and drizzle over it.
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