Summary

Ingredients

• 500 g asparaus, white
• 1 sachet baby spinach, approx. 70 g
• 3 cocktail tomatoes
• 2 slices Parma ham
• 2 egg (s)
• 1 handful blueberries
• 1 teaspoon butter
• 1 tablespoon olive oil
• 1 dash balsamic vinegar, lighter
• Salt and pepper, black
• 1 pinch (s) sugar

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Instructions

1. Boil the eggs until waxy for about 7 minutes, peel and quarter them.
2. Peel the asparagus and cut diagonally into narrow slices. Sauté in a pan with butter, sugar, salt and pepper for about 12 minutes until soft.
3. Wash the spinach. Mix about a third with the asparagus and let it collapse for a moment. Divide the remaining spinach on 2 plates and drizzle with a vinaigrette made from olive oil, balsamic vinegar, salt and pepper.
4. Put the warm asparagus in the middle and decorate with Parma ham, blueberries, eggs and tomato halves.
5. Baguette goes well with it.