Asparagus with Ham and Walnut Caramel
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 750 g asparaus, white
- 4 slices Parma ham
- 1 tablespoon olive oil
- 3 tablespoon balsamic vinegar, white
- 3 teaspoons mustard, medium hot
- 75 ml vegetable stock
- 2 tomato (s)
- 100 g rocket
- 4 teaspoon walnuts, chopped
- 2 teaspoons honey
- some salt and pepper
- possibly sweetener
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the ends and cook in salted water for about 15-20 minutes and drain.
- In the meantime, make a dressing from oil, vinegar, mustard and broth and season with salt, pepper and possibly sweetener.
- Finely dice tomatoes, mix with rocket and spread on 2 plates. Pluck the ham into larger pieces with your fingers and spread on the salad. Place the asparagus on top and drizzle with the dressing.
- Roast the walnuts in a small pan without adding any fat, add honey and caramelize briefly. Sprinkle the asparagus with walnut caramel.
- Baguette bread goes well with it.
- Tip:
- It also looks nice when you wrap 1/4 of the asparagus with 1 slice of ham and place the asparagus rolls on the salad
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