Marinated asparagus with various hams
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 2 kg white asparagus
- 7-10 Tbsp Salt
- 1 1/2 TSP. Sugar
- 3 Eggs
- 8 Walnut halves
- 2 pots Chervil
- 6 TABLESPOONS Wine vinegar
- 6 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 4 TABLESPOONS Walnut oil
- 50 g Italian mortadella
- 50 g cooked ham
- 7-10 Tbsp (wafer-thin cut)
- 50 g Black Forest ham
- 7-10 Tbsp Cling film
Directions
- 1
Wash the asparagus, peel and cut off the woody ends. Cook in boiling salted water covered with 1/2 teaspoon sugar for about 20 minutes. In the meantime, boil the eggs for the marinade for about 10 minutes until hard. Then rinse with cold water, peel and dice. Chop the walnut halves. Wash the chervil, dab dry and also chop.
- 2
Drain asparagus and arrange on a plate. Mix vinegar with salt, pepper and remaining sugar. Embezzle oils. Carefully stir in chervil, walnuts and chopped egg. Pour over the asparagus, cover with foil and leave to stand for about 15 minutes. Serve with mortadella and ham
- 3
Board: Wedgwood
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