Asparagus with wild garlic vinaigrette

Ingredients for 4 servings:

• 1 kg asparagus
• 1 tsp honey
• 3 tbsp vinegar (sherry vinegar)
• some water (asparagus cooking water), hot
• Pepper, freshly ground
• 1 tsp mustard (Dijon)
• 4 tbsp oil (walnut oil) or olive oil
• 50 g ham (Bünderfleisch), alternatively Serrano ham, cut into strips
• 1 bunch of wild garlic, cut into strips
• some salt
• some sugar or honey
• some lemon juice
• some butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the asparagus, peeled in the lower third, in salt, sugar or honey, a little lemon juice, and butter for about 15 minutes in boiling water. For the vinaigrette, mix 1 teaspoon of honey with the hot asparagus water. Then add the mustard, salt, pepper, sherry vinegar, and finally the walnut oil. Arrange the asparagus on warmed plates and scatter the wild garlic on top. Drizzle with the vinaigrette, and finally sprinkle with the Bündnerfleisch (a local meat) or ham. Serve with ciabatta or fresh farmhouse bread (not baguette, as it would be too bland) and a Portuguese Vinho Verde or a Riesling from the Palatinate or Württemberg.