Summary

Ingredients

• 850 g asparaus sections, cooked
• 5 medium egg (s), hard-boiled
• 150 g cooked ham
• 200 g tartar sauce
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 small saffron threads
• 1 teaspoon Dijon mustard
• 1 teaspoon balsamic vinegar
• a bit salt
• 3 tablespoon peas, finest canned
• 2 tablespoon herbs (garden herbs, frozen)

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Instructions

1. Peel and chop the boiled eggs for 10 minutes. Drain the asparagus sections well in a colander and cut the ham into thin strips.
2. Mix these ingredients together with the tartar sauce, soy sauce, honey, mustard and herbs. Stir in the balsamic vinegar.
3. Then carefully fold in the peas and treat the asparagus just as carefully. Possibly season with a little salt.
4. Cover it in the fridge and let it steep and serve later with some ciabatta bread.