Asparagus and potato salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 300 g white asparagus
• 150 g cooked ham
• 1 onion(s)
• butter
• 1 bunch of dill, or other herbs as desired
• Salt
• pepper
• nutmeg
• Sugar
• 80 ml olive oil
• 50 ml white wine vinegar
• 1 egg yolk
• 2 tbsp mustard
• Salt
• pepper
• 100 ml broth, clear

Instructions

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

Tear the ham into small pieces and place in a bowl. Dice the onion. Melt a little butter in a pan until foamy. Sauté the onion until translucent and add to the bowl. Chop the herbs and add them as well. Peel the asparagus and simmer in salted, sugared water until tender (do not boil). The asparagus should still have a little bite. Cut the asparagus into bite-sized pieces and add to the bowl. Mix the dressing ingredients until combined, ideally using a hand blender. Season to taste and drizzle over the ingredients in the bowl. Cook the potatoes in the asparagus water until tender, then rinse briefly and let stand. Only then peel and slice them. Add the potato slices to the bowl and season with a little nutmeg. Pour the lukewarm broth over the potato salad. Fold everything together and season with salt and pepper. The salad tastes best when it’s left to simmer for a few hours.