Asparagus salad with ham

Ingredients for 4 servings:

• 750 g white asparagus
• some lemon juice
• Salt
• 2 eggs, hard-boiled
• 1 clove(s) garlic
• 40 g shallot(s)
• 3 tbsp lemon juice
• 8 tbsp extra virgin olive oil
• 2 tbsp chives, rolled
• Salt
• Pepper, freshly ground
• 200 g ham (Serrano)
• 20 g watercress

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

also great with green asparagus

Cut off the bottom ends of the asparagus and peel the stalks from top to bottom using an asparagus peeler, starting just below the head and peeling generously towards the bottom. Bring a large pot of water to a boil with a little salt and lemon juice, add the asparagus stalks, and cook for about 10-15 minutes (cooking time depends on the thickness of the asparagus stalks used). Remove from the stock and let cool. For the vinaigrette, peel and finely chop the eggs, garlic cloves, and shallots. Mix the lemon juice with salt and pepper until the salt has dissolved. Stir in the oil. Mix in the chopped eggs, garlic, shallots, and chives. Cut the Serrano ham into very thin slices. Cut the stalks off the watercress up to the base of the leaves, wash the top parts, and drain well. Arrange the asparagus stalks on plates and serve with the ham slices. Pour the egg vinaigrette over the asparagus and serve the salad garnished with watercress.