Asparagus salad with mini cucumber sticks and a rotisserie mustard and balsamic vinaigrette

Ingredients for 6 servings:

• 400 g asparagus, fresh
• 2 cucumber(s), mini
• 1 spring onion(s)
• 2 tbsp, leveled mustard, sweet
• 4 tbsp Balsamic vinegar, white
• 7 tbsp olive oil
• 1 tsp vegetable stock powder
• 1 pinch of salt
• 1 pinch of ground pepper
• 7 tbsp water (asparagus water)
• 1 tbsp, heaped acacia honey
• 1 piece(s) butter
• 1 pinch(s) of sugar
• 1 piece(s) Parmesan, large
• 3 slices of ham (Iberico ham)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 46 minutes

with a Parmesan cookie with Jamón Ibérico flakes

Coarsely grate plenty of Parmesan cheese, mix with the very finely chopped ham, and place in small, flat heaps (a round cookie cutter helps here) on a baking tray (don’t forget the baking paper). Place in a fan-assisted oven preheated to 220°C and bake for 5-6 minutes. Be careful not to overcook it, as the cheese will quickly taste burnt; golden brown is too long. Let it cool on the tray before removing it. Put the asparagus water on the stovetop with a little sugar, a little salt, and a knob of butter. Cut the raw asparagus into the finest diamonds possible and cook in the hot water for 5-6 minutes. Partially peel the baby cucumbers with a vegetable peeler, halve them, scrape out the seeds with a teaspoon, then halve the halves again and also cut into fine diamonds. Now quarter the spring onion and cut into very fine slices. Mix together the drained and cooled asparagus, cucumber, and onion. Combine the sweet mustard, balsamic vinegar, olive oil, vegetable stock, salt, pepper, asparagus water (should no longer be hot), and acacia honey in a screw-top jar and shake vigorously until an emulsion forms. Mix the dressing with the vegetables and serve in a jar. Serve with the crackers.