Asparagus dressed in ham

In the Viennese cuisine asparagus is usually enjoyed with hollandaise sauce or as a soup. How delicious the valuable vegetable tastes when dressed in ham, is revealed by our recipe.

Serves: 4

Ingredients:

12 stalks of white asparagus
12 slices of processed ham
1 tomato
1 Tbsp zucchini cubes
1 boiled egg
chopped chervil
walnut oil
salt
sugar
butter
field salad (marinated as garnish)

Preparation:

Prepare a large pot of water with salt, a pinch of sugar and some butter and bring to boil. Meanwhile, peel the asparagus, cutting away the lower third of the stalk, and place in the boiling water. Cook for 15-20 minutes until tender. Remove, and douse with cold water.
Arrange the lettuce on a plate. Wrap each piece of asparagus in a piece of ham so that the tip is still visible. Place on top of the lettuce. Chop the tomato and egg into small cubes. Together with the zucchini cubes, sprinkle over the asparagus. Garnish with chervil and drops of walnut oil.

Simmering time: Asparagus according to size, 15-20 minutes