Italian style asparagus salad

Name: Italian style asparagus salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g green asparagus; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 25 g Pine nuts; 300 g cherry tomatoes; 75 g Rocket; 1 collar Chives; 2 Shallots; 3 TABLESPOONS Olive oil; 100 ml White wine vinegar; 1 TABLESPOON demerara sugar; 7-10 Tbsp black pepper; 8 discs Parma ham (about 10 g each); 25 g grated parmesan cheese; 7-10 Tbsp Chervil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g green asparagus
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
25 g Pine nuts
300 g cherry tomatoes
75 g Rocket
1 collar Chives
2 Shallots
3 TABLESPOONS Olive oil
100 ml White wine vinegar
1 TABLESPOON demerara sugar
7-10 Tbsp black pepper
8 discs Parma ham (about 10 g each)
25 g grated parmesan cheese
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, cut off the woody lower ends. Pour into boiling salted water and cook for about 12 minutes. Then pour into a sieve and drain well. In the meantime, roast the pine nuts in a pan without fat until they are golden yellow, take them out.
2
Clean, wash and slice the tomatoes. Clean and wash the rocket and let it drain well in a sieve. Wash the chives and cut into fine rolls. Peel and finely dice shallots.
3
Heat the oil in a small pan and sauté the shallots until translucent. Deglaze with vinegar, stir in sugar and bring to the boil. Add chives and season with salt and pepper. Remove from the heat and allow to cool slightly.
4
Cut the asparagus into pieces. Mix asparagus, tomatoes and rocket. Add vinaigrette, mix and arrange on 4 plates with 2 slices of Parma ham each. Sprinkle with pine nuts and Parmesan cheese and serve garnished with chervil.