fbpx Skip to Content

Asparagus salad with ham and egg

Asparagus salad with ham and egg

250 g cooked ham, spicy, in slightly thicker slices
6 eggs
250 grams of cream
2 teaspoons mustard, medium hot
1500 g asparagus, preferably asparagus heads
salt and sugar
1 tsp salt
1/2 tsp sugar
Pepper White


It is best to start at noon the day before.

  1. Put the pierced eggs on top and cook for approx. 8-10 minutes. A dash of vinegar in the cooking water prevents “leakage”. Let cool down. Peel the asparagus and cut into pieces. Cook in enough gently boiling salted water to just cover the asparagus with a little sugar and a piece of butter for 10-20 minutes.
  2. The asparagus must not become too soft for the salad. Let the asparagus cool down in the cooking water until the evening, first at room temperature, then possibly in the fridge. Drain in a colander.
  3. Now peel the eggs and cut into slices with the egg slicer. Cut the ham into cubes. Mix the cream, mustard, salt, pepper and sugar briefly with the magic stick. Mix the pieces of asparagus, diced ham, egg slices and cream dressing carefully. Leave in the fridge overnight.