Black Forest asparagus salad

Ingredients for 4 servings:

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

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

with tomatoes, rocket and Black Forest ham

Roast the pine nuts, preferably in the oven, and let cool. Peel the asparagus, only the ends (last quarter) of the green asparagus, and cut the asparagus into small pieces (2 cm), possibly diagonally. Wash the arugula and remove any thick stems. Dice the tomatoes, discarding the insides. Hard-boil the eggs. Melt the butter in a wide pan (preferably a casserole) and add the asparagus. Season with salt and sugar and sauté slowly with the lid on. Deglaze with a little water if necessary to prevent the asparagus from browning. Only sauté until crunchy. Let cool. For the dressing, place the boiled and peeled eggs in a tall, narrow bowl, add a little salt, freshly ground pepper, balsamic vinegar, the remaining asparagus stock, and oil. Beat from the bottom up with a hand blender or a blender. To serve, use large (soup) bowls. Place the arugula salad at the bottom. Place the asparagus in the middle. Sprinkle the diced tomatoes around the sides. Pour the dressing (it’s very creamy, similar to mayonnaise) over the asparagus, but don’t cover the tomatoes. Cut the ham slices into thirds and arrange them around the edges. Sprinkle pine nuts and Parmesan cheese on top.