Asparagus with ham mayonnaise

Ingredients for 3 servings:

• 1 kg asparagus, white, peeled
• 300 ml salt water
• 1 pinch(s) of sugar
• 125 g mayonnaise
• 200 g cooked ham, diced
• 125 g cream, whipped
• 1 dashes lemon juice
• 1 dashes Worcestershire sauce
• Salt
• Sugar
• 2 eggs, hard-boiled
• 1 bunch of cress

Instructions

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

served cold

Separate the egg whites from the yolks and chop the yolks and egg whites separately. Cook the asparagus in approximately 300 ml of water with a pinch of sugar and 1 teaspoon of salt in an asparagus pot. Allow to cool and then transfer to a platter. Cover the tips with strips of parchment paper, if desired. Place the chopped egg yolks 3-4 cm apart, then cover again and sprinkle a strip of cress behind them. Make a ham mayonnaise with the remaining ingredients. Mix the whipped cream with the mayonnaise, stirring in the chopped egg whites and diced ham. Season to taste with salt, sugar, lemon juice and Worcestershire sauce. Pour this ham mayonnaise over the asparagus as a final layer, behind the cress. The asparagus tips should just be visible. The strip of egg yolk, an adjacent strip of cress and the final layer of ham mayonnaise give the dish a great look. Refrigerate until ready to serve. Serve the remaining mayonnaise in a sauceboat. Serve with toasted toast or baguette.