Ham and asparagus salad

Name: Ham and asparagus salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 200 g Sweet peas; 7-10 Tbsp Salt; 1 TABLESPOON Butter; 1 small head Lollo bianco; 2 TABLESPOONS Red wine vinegar; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 4 Tomatoes; 7-10 Tbsp Basil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
200 g Sweet peas
7-10 Tbsp Salt
1 TABLESPOON Butter
1 small head Lollo bianco
2 TABLESPOONS Red wine vinegar
7-10 Tbsp white pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
4 Tomatoes
7-10 Tbsp Basil

Directions

1
Peel the asparagus and cut off the woody ends. Cut the asparagus diagonally into 3 cm long pieces. Clean and wash the mangetouts. Boil 1 litre of water with a pinch of salt and butter.
2
Cook the asparagus for 8-10 minutes. After about 5 minutes add the sugar snap peas. Drain the vegetables and let them drain. Clean and wash the salad and pluck into bite-sized pieces. Mix vinegar with salt, pepper and sugar.
3
Add oil. Wash, clean and finely dice the tomatoes and add them to the vinaigrette. Arrange the salad on plates. Add the asparagus and mangetouts. Pour the tomato vinaigrette over them. Garnish with basil leaves as desired.