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Asparagus salad with ham and egg

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Ingredients for 4 servings:

  • 2 kg asparagus, white
  • 150 g ham
  • 3 eggs
  • 2 spring onions
  • 80 g pomegranate seeds, bought ready-made
  • 1 piece(s) ginger
  • salt and pepper
  • tarragon
  • chervil
  • Raspberry vinegar
  • Pomegranate syrup
  • 1 dash of olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Boil the eggs hard-boiled. Meanwhile, peel the asparagus and cut into bite-sized pieces. Set the heads aside. Cook the asparagus pieces for a total of 6 minutes, adding the asparagus heads after 3 minutes. Slice the spring onions into rings. Dice the ham and finely chop the ginger, or grate it if you prefer. Chop the eggs and place everything in a bowl. Mix the dressing together, add it, and then add the cooked and rinsed asparagus. Let the salad cool slightly and then serve. Enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Asparagus salad with ham and egg