Pickled ham and asparagus rolls, quick, easy and delicious

Ingredients for 4 servings:

• 12 slice(s) ham, cooked
• 24 stalk(s) asparagus from the jar or home-cooked Class 1
• Remoulade, from the tube
• ½ liter of milk
• Balsamic vinegar
• 1 shot of vinegar, wine-spiced
• 2 tbsp oil (rapeseed oil)
• Salt
• pepper
• Fondor
• 2 tbsp soy sauce
• ½ bunch chives

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Side dish to pasta salad or with toast/baguette as a light dinner

Spread the ham slices with plenty of remoulade sauce, drain the asparagus thoroughly, and place two asparagus spears (preferably large ones) on the edge of each slice of ham and roll them up. Place the finished rolls side by side in a shallow baking dish. Drizzle with soy sauce, Fondor, salt, and pepper, then pour over the milk and a generous splash of balsamic vinegar, followed by a small splash of white wine vinegar and finally the oil. The vinegar and milk can be adjusted to your liking; not everyone likes a lot of vinegar. The asparagus rolls should be fairly covered with the sauce, as this will keep for a few days in the refrigerator. Gently swirl the baking dish to allow the sauce to mix well. To garnish, sprinkle with finely chopped chives. Cover with plastic wrap and let it sit in the refrigerator for about 1-2 hours. Serve either as a side dish with pasta salad or as a light main course with the vinegar sauce and toast or baguette. A good red wine goes well with this. Bon appetite.