Black Forest asparagus salad

Ingredients for 4 servings:

• 800 g asparagus, peeled, white or green
• 4 eggs
• 400 g oil, good, e.g. rapeseed oil
• 2 tbsp balsamic vinegar, light
• Salt and pepper from the mill
• 20 g butter
• 1 pinch(s) of sugar
• 300 g arugula
• 2 m.-large tomato(s)
• 50 g pine nuts
• 8 slices of Black Forest ham
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

fine, refined

First, boil the eggs; they should no longer be soft-boiled. Then peel them. Roast the pine nuts in the oven. Cut the asparagus into approximately 2 cm pieces. Melt the butter in a shallow saucepan, add the asparagus and a pinch each of sugar and salt, then cover and sauté over low heat. Make sure the asparagus doesn’t brown or become too soft. Then let it cool. To make the dressing, you need a hand blender with the narrow mixing bowl. Add the finely chopped boiled eggs, a little salt, balsamic vinegar, and the liquid that has formed from the asparagus, pepper, and oil. Now use the hand blender to beat from bottom to top until you have a very creamy, foamy dressing. To serve, first place the arugula in deep plates. Pile the cooled asparagus on top. Dice the tomatoes and scatter them around the dish, including on the edge of the plate. Cover the asparagus with the dressing and sprinkle with the pine nuts. Cut the ham into thirds and arrange 6 pieces of ham decoratively around the asparagus. Finally, grate the Parmesan cheese over the asparagus. Serve with a crusty baguette.