Lukewarm asparagus salad à la Campagnard

Ingredients for 2 servings:

• 1 kg asparagus, white
• 2 eggs, size M
• 1 shallot(s)
• 4 tbsp apple cider vinegar, mild
• 4 tbsp broth (chicken or vegetable)
• 1 tsp mustard, mild
• 1 tsp honey
• 5 tbsp extra virgin olive oil
• 1 slice(s) cooked ham, approx. 100 g, thickly sliced
• ¼ bunch chives
• a few stalks of parsley, flat
• pepper, black
• Salt and pepper, black from the mill
• 1 bunch cress, freshly picked

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

It’s easy to prepare, but be sure to enjoy it lukewarm!

Peel the asparagus thoroughly, trim the bottoms, and then cook in boiling salted water for about 8-12 minutes (depending on the thickness of the stalks). Meanwhile, boil the eggs in salted water for about 10 minutes, then refresh in cold water and separate the egg whites from the yolks. Meanwhile, peel and finely dice the shallot, and mix with the vinegar, stock, mustard, honey, and olive oil to make a vinaigrette. Finely dice the egg whites and add them to the vinaigrette. Dice the ham, finely chop the chives, and finely chop the parsley. Mix everything into the vinaigrette and season with salt and pepper. Crumble the egg yolks from both eggs with a fork and set aside. Remove the cooked asparagus from the boiling water, drain well, and serve hot on a large platter. Drizzle the vinaigrette over the warm asparagus, sprinkle with the crumbled egg yolk, and garnish with the cress. Enjoy! A Sylvaner from the Palatinate goes well with this (recommendation: Sylvaner Kalkoven, Collective Z, be sure to decant beforehand)