Fried asparagus with pickled ham

Ingredients for 2 servings:

• 1 kg asparagus, green or white
• 150 g ham (Serrano or Parma ham) in slices
• 150 g smoked salmon in slices, alternative to ham
• some olive oil
• 1 bunch of herbs, of your choice
• 30 g butter
• 1 lime(s)
• Salt and pepper, coarsely ground
• Sugar
• Parmesan, in a piece

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also a poem with smoked salmon

Wash and peel the white asparagus, just wash the green asparagus. Trim the ends and cut the asparagus into approximately 4 cm long pieces. Arrange the ham or salmon slices decoratively on a platter, drizzle with olive oil, and scatter the juice and zest of half a lime on top. Roughly chop the herbs and sprinkle over the ham or salmon. Let them marinate. Heat the butter in a large pan or wok and fry the asparagus pieces over medium heat for 10-15 minutes, stirring frequently, until tender but still firm to the bite. Finally, add the juice and zest of the other lime half to the asparagus. Season with salt, pepper, and a pinch of sugar. Arrange the asparagus on top of the ham or salmon. Garnish with Parmesan shavings and coarsely ground pepper. Serve with fresh Italian or Greek white bread.