Summary

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

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Instructions

1. Peel the asparagus, cut off the ends and cook in salted water for about 15-20 minutes and drain.
2. In the meantime, make a dressing from oil, vinegar, mustard and broth and season with salt, pepper and possibly sweetener.
3. 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.
4. Roast the walnuts in a small pan without adding any fat, add honey and caramelize briefly. Sprinkle the asparagus with walnut caramel.
5. Baguette bread goes well with it.
6. Tip:
7. 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