Summary

Ingredients

• 250 g spahetti, (fork spahetti)
• 1 glass mayonnaise, delicacy
• 1 small Can (s) peas
• 1 small Glass mushrooms
• 1 jar asparagus heads
• 3 slices cooked ham
• 0.5 ½ lemon (n)
• 5 gherkins
• 1 teaspoon, heaped mustard
• 3 dashes Worcestershire sauce
• salt and pepper
• 1 egg (s), hard-boiled, optional

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Instructions

1. Another variant of the pasta salad, as it was known in the 50s to 70s. It is neither bland nor dry, which is more common with pasta salad. It is essential for the economic miracle taste to use the canned food that is frowned upon today.
2. Cook the fork spaghetti in strongly salted water (one tablespoon of salt per liter) until al dente. Drain, place in a bowl and let cool down a little. Add the peas and mushrooms with the liquid, also the liquid from the asparagus glass, mix everything.
3. Add the mayonnaise, Worcestershire sauce, sliced gherkins and the juice of half a lemon and stir. Cut the ham into finger-width squares and mix in. Cover and let steep for half an hour. Then season with salt, pepper and lemon juice. Finally, carefully fold in the asparagus tips, cut into pieces about three centimeters long, and possibly the diced eggs.