Asparagus salad from asparagus asparagus
I had asparagus left over from an asparagus menu and made the following salad:
- about 1 kg of cooked asparagus
- 200 g of cooked ham
- 5 eggs
- Salt, pepper, sugar
- white balsamic
- 100 ml of cream
- Chives and parsley
Cut the asparagus into 4 cm long pieces, the ham in strips, the eggs sixth, all layers in a flat shape nice layers.
Stir salt, pepper, sugar with 1 tablespoon of balsamic vinegar and the creme fraiche, chop and lift the herbs. Now add the sauce over the asparagus / ham / egg mixture and leave for at least 1 hour.
