Asparagus Salad with Ham, Egg and Tomatoes

Last Updated on July 23, 2024

Cut cooked asparagus, topped with seasoned mayonnaise softened with whipped cream, garnished with ham cones, hard-boiled egg pieces and tomato pieces.

Ingredients:

500 g asparagus spears 100 g ham 100 g tomatoes 100 g mayonnaise 1/2 dl whipping cream 1-2 pcs hard boiled egg lemon juice water pepper

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ocet sugar salt

Procedure:

1. Cut off the woody ends of the peeled asparagus, tie the spears together in bunches, place in boiling water, add 1 teaspoon of sugar, after a while a few drops of vinegar and cook for 15-20 minutes until tender
2. Remove the soft asparagus after draining, dry on a folded napkin and let cool
3. Cut the cooled asparagus into neat pieces and divide into four plates, leaving four small heads for decoration
4. Mix the mayonnaise with lemon juice, pepper, a pinch of salt and sugar, soften with whipped cream and pour over the asparagus
5. Garnish the salad with the asparagus heads and garnish with small ham cones, hard-boiled egg pieces and tomato pieces. Egg and Tomatoes