Frankfurt-style asparagus salad

Ingredients for 4 servings:

• 1 kg asparagus, white, only the tips
• 1 tbsp olive oil
• 1 pinch of salt
• 6 eggs
• 1 bunch of chives
• 2 m.-sized onion(s)
• 3 tbsp rapeseed oil
• 1 tsp mustard, grainy
• 2 tbsp white wine vinegar
• 2 tbsp mixed herbs
• some sugar
• 1 pinch(s) of black pepper from the mill
• 1 small head of iceberg lettuce or Batavia lettuce
• 200 g cooked ham
• some radishes, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

as a light dinner

Wash the asparagus and peel if necessary. Sauté with the olive oil in a little (approx. 100 ml) of boiling salted water for about 5-10 minutes, depending on the thickness of the asparagus, until al dente. Meanwhile, boil the eggs hard for 10 minutes. Drain the asparagus and eggs. Wash the chives, shake dry, and finely slice. Peel and finely dice the onions. Peel the eggs, cut into eighths, and place them in a bowl with the asparagus, chives, and diced onions. Wash, sort, and finely chop the herbs; these are best used for green sauce. In a separate bowl, prepare a dressing from mustard, salt, pepper, a little sugar, chopped herbs, vinegar, and oil. Mix the mustard with salt, pepper, and sugar. Add the herbs and whisk until smooth. Now whisk in the oil. Pour the dressing over the asparagus and gently toss the salad. Cut the cooked ham into wide strips or cubes and fold in. Let the salad stand for 30 minutes. Trim and wash the lettuce, and spin dry thoroughly. If desired, tear or chop the leaves a little more. Arrange on large plates (I always use pasta plates). Season the asparagus salad again and add it to the salad. If you like, you can also sprinkle finely chopped radishes on top.