Summary

Ingredients

• 1 kg asparagus, white, peeled
• 300 g cooked ham
• 5 egg (s)

For the brew:

• 2 liters water
• 1 teaspoon sugar
• 2 teaspoons butter
• 2 teaspoons salt
• 2 tablespoon lemon juice

For the vinaigrette:

• 1 small onion (s), red
• 1 packet herbs, mixed (frozen, e.g. 8 herbs)
• 8 tablespoon balsamic vinegar (raspberry balsamic vinegar)
• 120 ml olive oil
• 4 tablespoon oil (walnut oil)
• 12 tablespoon heavy cream
• 4 teaspoons mustard
• 1 teaspoon sugar
• salt and pepper

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Instructions

1. For the asparagus stock, bring 2 liters of water to the boil and add salt, sugar, butter and lemon juice. Cut the asparagus into bite-sized pieces and add to the boiling stock.
2. Reduce the heat and let the asparagus steep for about 13 minutes with the lid closed. Drain and drain the asparagus.
3. For the dressing, peel the onion and dice it very finely. Mix together onion cubes, herbs, raspberry vinegar, mustard, sugar, salt and pepper. Stir in the oil, whip in the cream and stir in as well. Pour the dressing over the asparagus.
4. Boil the eggs hard, peel them and let them cool. Cut the ham and eggs into small pieces and add to the salad. Let it steep in the refrigerator.