Asparagus salad with fresh spinach and blueberries

Ingredients for 2 servings:

• 500 g asparagus, white
• 1 bag of baby spinach, approx. 70 g
• 3 cocktail tomatoes
• 2 slices of Parma ham
• 2 eggs
• 1 handful of blueberries
• 1 tsp butter
• 1 tbsp olive oil
• 1 shot of balsamic vinegar, light
• Salt and pepper, black
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

light and delicious

Boil the eggs for about 7 minutes until soft-boiled, then peel and quarter. Peel the asparagus and slice diagonally into thin slices. Sauté in a pan with butter, sugar, salt, and pepper for about 12 minutes until soft. Wash the spinach. Mix about a third with the asparagus and let it wilt briefly. Divide the remaining spinach between 2 plates and drizzle with a vinaigrette made from olive oil, balsamic bianco, salt, and pepper. Place the warm asparagus in the center and garnish with Parma ham, blueberries, eggs, and tomato halves. Serve with baguette.