White-green asparagus salad with radishes

Ingredients for 4 servings:

• 1 liter of water
• 1 tsp salt
• 1 tsp sugar
• 500 g asparagus, white
• 500 g asparagus, green
• ½ bunch radishes, thinly sliced
• 1 bunch of spring onions, sliced
• 2 tbsp chives
• 2 eggs, boiled, diced
• 125 g cooked ham, diced
• 4 tbsp rapeseed oil
• 2 tbsp Balsamic vinegar bianco
• 1 tsp, levelled pepper, white
• 1 tsp, levelled black pepper, freshly ground
• Salt
• 1 bowl of cress
• Parmesan, freshly sliced, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the asparagus and cut into approximately 2 cm wide pieces. Bring the water to a boil with salt and sugar. First, add the lower pieces of the white asparagus to the cooking water and boil gently for 10 minutes. Then add the upper, more tender pieces of the white asparagus and the pieces of the green asparagus and let everything simmer for another 5 minutes. Remove these pieces with a slotted spoon and let them drain in a sieve over a bowl. Now place the asparagus tips, both the white and green, in the cooking water for 5 minutes and then remove them with the slotted spoon. While the asparagus is cooling, prepare the other ingredients. Once the asparagus has cooled, add it to the prepared ingredients. Now also drizzle with the dressing and cress. I like to serve this with my herb oil ciabatta slices fresh from the oven.