Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• salt and pepper
• 500 g potato (s), small
• 3 stalk / s thyme
• 300 g oat cheese thaler
• 50 g Parma ham
• 2 tablespoon butter or margarine
• 100 g onion (s), red
• 6 tablespoon wine vinegar
• 1 teaspoon sugar
• 4 tablespoon oil
• Thyme and olives for garnish

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Instructions

1. Whole white asparagus, possibly only peel the lower third of the green asparagus. Cut off the woody ends from the entire asparagus. Cook the white asparagus in boiling salted water for about 15 minutes over low heat, add the green asparagus about 4 - 5 minutes later.
2. In the meantime, cook potatoes in their skins for about 15-20 minutes. Chill cold, peel and halve lengthways, asparagus cut in half lengthways and crossways if desired.
3. Divide the thyme into small twigs. Wrap each Käsetaler with a little ham, wrapping a little thyme with it.
4. Melt butter or margarine and lightly fry the asparagus and potatoes in portions. Season with salt and pepper and arrange on a plate. Now toss the cheese coins in the frying fat and add to the salad.
5. Finely dice the onion. Bring the vinegar and onions to the boil. Season with salt, pepper and sugar. Beat in the oil and drizzle over the salad while it is still hot. Serve garnished with thyme and olives.