in Germany

Nanny's asparagus salad

updated

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Ingredients for 4 servings:

  • 1 kg asparagus, thin
  • 4 eggs, boiled
  • 200 g cooked ham
  • ½ bunch chives
  • 2 tbsp mustard
  • 2 tbsp balsamic vinegar, lighter
  • 5 tbsp oil
  • salt and pepper
  • 1 pinch(s) of sugar
  • 10 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and delicious

Peel the asparagus spears, cut into bite-sized pieces, and cook with a little salt, a pinch of sugar, and the butter until al dente. Halve the eggs, whisk the yolks with the mustard, oil, and vinegar, and season with salt and pepper. The sauce should be quite creamy, not too runny. Dice the ham, chop the chives and egg whites, and add to the sauce. Add the cooked asparagus while still warm, and serve the salad warm to lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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