Summary

Ingredients

• 1 kg asparagus
• 1 teaspoon honey
• 3 tablespoon vinegar (sherry vinegar)
• some water (asparagus boiled water), hot
• Pepper, freshly ground
• 1 teaspoon mustard (Dijon)
• 4 tablespoon oil (walnut oil) or olive oil
• 50 g ham (Bünderfleisch), alternatively Serrano ham, cut into strips
• 1 bunch wild garlic, cut into strips
• a bit salt
• some sugar or honey
• some lemon juice
• some butter

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Instructions

1. Boil the asparagus, peeled in the lower third, with salt, sugar or honey, a little lemon juice and butter in the water for about 15 minutes.
2. For the vinaigrette, mix 1 teaspoon honey with hot asparagus water. Then add the mustard, salt, pepper, sherry vinegar and then the walnut oil.
3. Place the asparagus on preheated plates and spread the wild garlic on top, drizzle the vinaigrette over it and finally sprinkle the Bündnerfleisch or ham over it.
4. This goes well with ciabatta or fresh farmer`s bread (no baguette, because the taste is too pale) and a Portuguese vinho verde or a Riesling from the Palatinate or from Württemberg.