Summer salad with green asparagus and watermelon

Ingredients for 2 servings:

• 4 handfuls of arugula
• some walnuts
• e.g. Parmesan, freshly grated
• 1 piece(s) watermelon(s), about one eighth
• 4 slice(s) ham, air-dried, thinly sliced
• 1 clove(s) garlic
• e.g. butter or oil for frying
• 4 stalk(s) asparagus, green
• 1 shot of oil, e.g. linseed oil
• 1 shot of raspberry vinegar
• 1 shot of balsamic vinegar
• 1 drop of honey
• possibly herb(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Add butter or oil to a pan and reduce the heat to low. Finely chop the garlic clove. Wash the green asparagus and pat dry. Trim the ends of the asparagus spears. Cut the asparagus into roughly equal-sized pieces. Roast the garlic and asparagus pieces in the fat over low heat. Wash and pat dry the arugula, place it on the plates, and season with salt and pepper. Crumble the walnuts over the top. Grate Parmesan cheese over the top. Cut the watermelon into small pieces: the best way to do this is to use a large knife to cut off a large piece of the melon and trim the “meat” from the rind around the edges. This will leave only the pinkish flesh, which you can slice and distribute over the salad. Simply tear off some of the ham and place it on top of the melon pieces. Roast the asparagus and garlic for about 1 minute over a higher heat until lightly browned. Arrange the asparagus and garlic on the salad. Combine roughly equal parts of oil, raspberry vinegar, and balsamic vinegar in a cup (about 2 tablespoons each), add about a teaspoonful of honey and a few drops of water. If you have them, you can also add a pinch of herbs. Mix everything well and drizzle over the salad with a teaspoon. Enjoy!