Summary

Ingredients

• 750 g asparaus, white
• some lemon juice
• salt

For the vinaigrette:

• 2 egg (s), hard-boiled
• 1 clove garlic
• 40 g shallot (s)
• 3 tablespoon lemon juice
• 8 tablespoon olive oil, extra virgin
• 2 tablespoon chives, rolls
• salt
• Pepper, freshly ground

For the set:

• 200 g ham (Serrano)
• 20 g watercress

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Instructions

1. Cut off the lower end of the asparagus and peel the stalks with an asparagus peeler from top to bottom, placing them close under the head, peeling generously at the bottom.
2. Bring water to the boil with a little salt and lemon juice in a correspondingly large pot, place the asparagus stalks and cook for about 10–15 minutes (cooking time depends on the thickness of the asparagus stalks used). Remove from the brew and let cool down.
3. For the vinaigrette, peel and finely chop the eggs, garlic cloves and shallots. Mix lemon juice with salt and pepper until the salt has dissolved. Stir in the oil. Mix in the chopped eggs, garlic, shallots and chives rolls.
4. Cut the Serrano ham into very thin slices. Cut the stalks of the watercress to the base of the leaves, wash the upper parts and drain well.
5. Arrange the asparagus spears on plates and serve with the ham slices. Pour the egg vinaigrette over the asparagus and serve the salad garnished with the watercress.