Green asparagus salad with ham

Ingredients for 1 servings:

• 250 g asparagus, green, fresh
• 120 g ham, streaky, lightly smoked
• 1 tbsp lemon juice
• e.g. extra virgin olive oil
• 1 egg(s), size M
• 1 tbsp coconut water, alternatively orange juice
• 1 medium-sized garlic clove(s), fresh
• 2 m.-large shallot(s)
• 1 Pepper, red, long, mild
• 10 g carrot(s)
• 10 g spring onion(s), only the green part
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 1 small frisée lettuce
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Boil the egg hard for 9 minutes. Refresh, let cool, and peel. Mash the yolk with the coconut water until smooth. Finely dice the egg white. Cut off both ends of the garlic clove, peeling some of it and pressing it into the yolk. Wash the lemon, cut a section lengthwise about 5 mm to the right and left of the middle, discard the middle part (contains bitter substances), squeeze the sections by hand, and add 1 tablespoon of the juice to the yolk. Cut off both ends of the shallots, peel them, dice them, and add them to the yolk. Remove the stems from the bell peppers, slice them lengthwise, open them up, remove the seeds, and cut them lengthwise into thin strips, then cut these crosswise into small cubes. Add half of the seeds to the yolk. Wash and peel the carrot, cut two slices about 3 mm thick, cut the slices lengthwise into thin strips, and cut these crosswise into small cubes. Use only the green part of the spring onion. Cut a 10g piece lengthwise into thin strips and then cut these crosswise into small cubes. Add half of the strips to the egg yolk. Mix in the remaining ingredients for the egg vinaigrette. Season with a pinch of sugar, salt, and pepper. Mix together any remaining cubes and use for garnishing. Cut off 1cm from the bottom of the green asparagus and discard. Peel each stalk from the middle to the bottom, discard the skins, and halve the asparagus crosswise. Cook in boiling salted water with the remaining lime juice for 7 minutes. Drain and rinse with cold water. Fry the ham on one side with a little olive oil until crispy. Wash and shred the frisée lettuce, and arrange it in a serving dish as a bed for the asparagus. Drizzle with a little vinaigrette, add the asparagus, and place the halved ham strips next to it. Drizzle the asparagus with a little vinaigrette, garnish, and serve with warm baguette.