Potato and asparagus salad with Serrano ham

Name: Potato and asparagus salad with Serrano ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 500 g white asparagus; 100 g Sweet peas; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 12 black olives; 1 medium onion; 5 TABLESPOONS Oil; 100 ml Vegetable broth (instant); 3 TABLESPOONS Vinegar (e.g. tarragon vinegar); 7-10 Tbsp Pepper; 2 discs Serrano ham (approx. 15 g each; Spanish air-dried ham); 7-10 Tbsp Green salads

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
500 g white asparagus
100 g Sweet peas
7-10 Tbsp Salt
1 TABLESPOON Sugar
12 black olives
1 medium onion
5 TABLESPOONS Oil
100 ml Vegetable broth (instant)
3 TABLESPOONS Vinegar (e.g. tarragon vinegar)
7-10 Tbsp Pepper
2 discs Serrano ham (approx. 15 g each; Spanish air-dried ham)
7-10 Tbsp Green salads

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, peel the asparagus and cut off the woody ends. Clean and wash the mangetouts. Cook the asparagus in boiling salted water, seasoned with sugar, for 8-10 minutes. Add the mangetouts about 1 minute before the end of the cooking time. Remove the vegetables and set aside.
2
Core the olives. Peel and finely dice the onion. Drain and peel the potatoes. Then cut into slices. Cut asparagus diagonally into long pieces. Halve sugar snap peas diagonally. Mix the potatoes, mangetouts, asparagus and olives. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Deglaze with the broth. Add vinegar. Season with salt and pepper and stir in 3 tablespoons of oil.
3
Mix the potatoes, mangetouts, asparagus and olives. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Deglaze with the broth. Add vinegar. Season with salt and pepper and stir in 3 tablespoons of oil. Pour the hot marinade over the salad. Let it stand for about 15 minutes. Season if necessary. In the meantime, cut the Serrano ham into strips about 2 cm wide. Heat the rest of the oil in a frying pan and fry the ham in it for about 1 minute at medium heat until crispy. Arrange the potato and asparagus salad in a bowl, garnish with lettuce leaves and sprinkle with Serrano ham
4
Pour the hot marinade over the salad. Let it stand for about 15 minutes. Season if necessary. In the meantime, cut the Serrano ham into strips about 2 cm wide. Heat the rest of the oil in a frying pan and fry the ham in it for about 1 minute at medium heat until crispy. Arrange the potato and asparagus salad in a bowl, garnish with lettuce leaves and sprinkle with Serrano ham