Asparagus and potato rösti with ham salad

Ingredients for 4 servings:

• 2 onions
• 3 stalks of flat-leaf parsley
• 500 g cooked ham, cut into approx. 3 mm thick slices
• 2 tbsp balsamic vinegar, lighter
• 75 ml meat broth
• 1 tsp Dijon mustard
• some salt and pepper, black, from the mill
• 5 tbsp rapeseed oil or sunflower oil
• 5 stalk(s) white asparagus (preferably thick stalks)
• 5 stalk(s) green asparagus (preferably thick stalks)
• 400 g potatoes, mainly waxy
• 3 tbsp cornstarch
• some salt and pepper, black, from the mill
• 80 g clarified butter

Instructions

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

For the salad, peel the onions and slice into thin rings. Rinse the parsley, shake dry, and finely chop the leaves. Cut the cooked ham slices into strips. In a bowl, whisk the balsamic vinegar with the meat broth, mustard, a little salt, and a few grinds of black pepper. Then whisk in the rapeseed or sunflower oil, mix in the onion rings, the cooked ham strips, and the chopped parsley, cover, and set aside, preferably in the refrigerator. For the rösti, wash the asparagus and trim off the woody ends. Peel the white asparagus whole and only the lower third of the green asparagus. Wash and peel the potatoes. Coarsely grate the asparagus and potatoes, mix with 2 to 3 tablespoons of cornstarch, and season generously with a little salt and several grinds of black pepper. Heat about 20g of clarified butter in a small non-stick pan. Add about 1/4 of the asparagus and potato rösti, press down lightly, and fry over medium heat until golden brown. Then turn over and fry the other side until golden brown. Continue frying the asparagus and potato rösti in this manner until all the asparagus and potato rösti are used up. Keep the finished asparagus and potato pancakes warm. Serve the asparagus and potato pancakes with the ham salad.