On long journeys, we sometimes stop off at the Landhotel Gasthaus Polster in Erlangen – a real hidden gem. What many people don’t know is that Johann ‘Hans’ Polster, the owner’s father, trained under the three-star chefs Eckart Witzigmann and Heinz Winkler at the legendary Tantris in Munich and earned a Michelin star between 1987 and 1999. You can still sense that class today – in the quality of the dishes and the attention to detail. Last year I ate this asparagus salad there and was immediately won over: simple, seasonal and incredibly tasty. It’s been my go-to asparagus salad ever since.
What makes this asparagus salad so special?
White asparagus, cooked ham, hard-boiled eggs and a fresh vinaigrette with elderflower vinegar – that’s all you need. The elderflower vinegar gives the vinaigrette a floral, slightly sweet note that goes wonderfully with the mild asparagus. A salad that tastes of spring and is ready to serve in under 30 minutes.
How to make the asparagus salad – step by step
Cooking asparagus: Peel the white asparagus and trim off the woody ends. Cook in plenty of salted water until al dente – about 12–15 minutes, depending on thickness. Remove from the water and leave to cool.
Hard-boiling eggs: Boil the eggs in boiling water for 9 minutes, then immediately plunge them into cold salted water. Peel them and slice or quarter them.
Make the vinaigrette: mix 2 tbsp elderflower vinegar with 2 tbsp rapeseed oil, salt and pepper to make a vinaigrette.
To serve the salad: Arrange the cooled asparagus on a plate. Add the cooked ham and eggs. Drizzle with the vinaigrette and sprinkle with freshly chopped chives.
Tips & Variations
- If you don’t have elderflower vinegar, you can use a mild white wine vinegar instead.
- This salad tastes just as good warm as it does cold – perfect as a starter or a light lunch.
- Thinly sliced Parma ham works just as well as cooked ham.
- For extra freshness: add a dash of lemon juice to the vinaigrette.
Storage
- Serve the salad freshly prepared – it tastes best on the same day.
- Keep any leftovers in the fridge and use them within 1 day. Add the vinaigrette just before serving.
FAQ for Asparagus Salad
How long should white asparagus be cooked for? Depending on the thickness, about 12–15 minutes in salted water. The asparagus should remain al dente and not become too soft.
Can I use green asparagus instead of white? Yes, green asparagus works just as well – it just needs to be cooked for a shorter time (about 5–8 minutes) and doesn’t need peeling.
Which vinegar works best? Elderflower vinegar gives the salad a distinctive, floral flavour. Alternatively, a mild white wine vinegar or apple cider vinegar works well.
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Recipe card
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Asparagus salad with ham and egg
Ingredients
- 750 g white asparagus
- 300 g cooked ham
- 3 eggs
- 2 tbsp elderflower vinegar
- 2 tbsp rapeseed oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 bunch of chives
Instructions
- Peel 750 g white asparagus, cut off the ends and cook in salted water for 12–15 minutes until tender but firm. Leave to cool.
- Hard boil 3 eggs for 9 minutes, shock in cold salted water, peel and slice.
- Mix 2 tbsp elderflower vinegar with 2 tbsp rapeseed oil, 1 pinch of salt and 1 pinch of pepper to make a vinaigrette.
- Cut 300 g cooked ham and the eggs into pieces. Arrange the asparagus on a plate, add the ham and eggs and drizzle with the vinaigrette. Finely chop 1 bunch of chives and sprinkle over the salad. Ready to enjoy. Bon appétit.
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