Boil the eggs hard, peel the asparagus, cook in salted water until firm to the bite and drain. Let both cool down. Finely chop the eggs, cut the asparagus into small pieces, mix with the ham and mayonnaise and let steep for at least an hour.
Don`t be surprised, there are no more spices, the ham is spicy enough!
Annotation:
We traditionally have this salad for dinner on Grandma Anna`s birthday. It tastes great with all kinds of fresh bread.
Ingredients
Print Recipe
Pin Recipe