Ingredients (serves 4)
500 g white asparagus
500 g green asparagus
Salt
Sugar
1 tsp (5 g) butte
250 g cherry tomatoes
1/2 bunch spring onions
300 g mixed lettuce leaves (e.g. cos, frisée, radicchio)
For the vinaigrette:
2–3 tbsp (30–45 ml) light balsamic vinegar
2 tsp (5–10 ml) mustard
2 tsp (10 ml) honey
100 ml vegetable stock
2 tbsp (15 g) chopped chives
2 tbsp (60 ml) vegetable oil
Salt
Pepper
200 g Familie Wein asparagus ham, smoked over beech wood
Preparation
Clean the asparagus, peel the white asparagus completely as well as the lower third of the green asparagus, then cut into chunks. Cook each type of asparagus separately in salted water with some sugar and butter (about 10 minutes for the white and 5–10 minutes for the green). Rinse the cherry tomatoes and cut them into halves or quarters depending on their size. Rinse the spring onions and slice them into thin rings. Clean and rinse the lettuce leaves, then cut them into bite-size pieces. For the vinaigrette, mix the balsamic vinegar, mustard, honey, vegetable stock and chopped chives, then stir in the olive oil and season well with salt and pepper. Arrange the lettuce on four large plates, share out the asparagus, cherry tomatoes and spring onions, then drizzle with the dressing. Garnish with rosettes of asparagus ham and serve with toasted baguette, if desired.
Preparation time
15 minutes (approximately)