Asparagus-Ham-Rolls

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Boil the eggs hard for about 10 minutes. Wash the asparagus and cut off the woody ends. Cut thicker asparagus spears in half lengthwise. Peel, wash and cut the kohlrabi first into slices of approx. 1⁄2 cm thickness, then into thin sticks.

2. 2

   Blanch the asparagus and kohlrabi in boiling salted water with 1 pinch of sugar for about 3 minutes. Remove the vegetables, rinse with cold water and drain. Keep about 5 tbsp. of the boiling water for the dressing.

3. 3

   Sort the arugula, wash and drain well.

4. 4

   For the dressing, quench the eggs, peel them, halve them and remove the yolk. Chop the egg white finely. Chop the egg yolks and puree them briefly with 5 tbsp. cooking water, 4 tbsp. olive oil and 2 tbsp. lemon juice using a hand blender.

5. 5

   Season to taste with salt, pepper and sugar. Loosely mix asparagus, kohlrabi, rocket and egg white. Drizzle 2 tbsp. olive oil and 1 tbsp. lemon juice over it, season with salt and pepper.

6. 6

   Spread ham slices on the work surface. Spread the asparagus mix on top and roll into the ham slices. Arrange 3 ham rolls and some dressing on plates. Add the rest of the dressing.

Nutrition Facts

KCAL
320 kcal

CARBS
5 g

FATS
26 g

PROTEINS
13 g