Ingredients
Method
- 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.