Spring asparagus salad

Ingredients for 4 servings:

• 500 g asparagus, white
• 100 g cooked ham, alternatively cooked chicken or turkey breast
• 100 g Gouda, young, or other mild semi-hard cheese
• 100 g peas, young (canned if necessary)
• 1 tsp parsley, chopped, without stems
• 10 leaves of wild garlic, finely chopped
• 1 tsp chives
• 2 tbsp rapeseed oil, cold pressed
• 1 lemon(s)
• 1 orange(s)
• e.g. salt and pepper
• 2 tbsp sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 7 hours 10 minutes

Peel the asparagus to the same diameter. Thinly peel the orange with an asparagus peeler and squeeze the juice from one half. Grate the zest of half a lemon and peel the other half in the same way as the orange. Squeeze the juice from one half. Boil the orange and lemon peels in 1 liter of water, add 1 heaped tablespoon of sugar and 1 teaspoon of salt and bring to a boil for about 5 minutes, then remove. Cook the asparagus in the water for 8-10 minutes, then cool immediately in very cold water and drain. The asparagus should still be firm to the bite. Boil the asparagus peels in the asparagus water and let it steep for about 20 minutes, then drain and cook the peas in it. Drain and refresh the peas (not necessary if canned; drain and rinse them instead). Set aside about 250 ml of the cooking water and reduce it to about 50 ml. Let cool and prepare a dressing with 4 tablespoons of orange juice and 2 tablespoons of lemon juice, lemon zest, oil, salt, pepper, and sugar. It should be a bit strong, as the asparagus will still release its liquid. Meanwhile, cut the asparagus, ham, and cheese into 1 cm pieces and mix with the peas and herbs. Now add the dressing and let the salad marinate, covered, in a cool place for a few hours, stirring occasionally. Taste and adjust the seasoning if necessary. The salad will keep in the refrigerator for a few days.