German cuisine · Salads & Mezze

Asparagus Salad with Turkey Ham

Lukewarm white asparagus in mustard vinaigrette with strips of turkey ham and plenty of chives.

Ingredients · for 4 servings

• 1 kg white asparagus
• 150 g turkey ham, in one piece
• 1 tbsp medium-hot mustard
• 3 tbsp white wine vinegar
• 6 tbsp sunflower oil
• 1 tsp sugar
• 1 shallot
• 1/2 bunch chives
• 1/2 bunch chervil
• Salt, pepper

Instructions

1. Peel the asparagus carefully from top to bottom, cut off the woody ends generously, and cut the stalks into 4 cm pieces.
2. Boil plenty of water with 1 tsp salt, 1 tsp sugar and the asparagus peelings for 10 min., strain out the peelings and cook the asparagus in it for 10–12 min. until it can be pierced easily.
3. Drain the asparagus, let it drain briefly on a cloth and place it, still warm, in a shallow bowl.
4. For the vinaigrette, finely dice the shallot and mix with mustard, vinegar, salt and pepper, then slowly whisk in the oil until the sauce binds slightly.
5. Pour the vinaigrette over the lukewarm asparagus and let it sit for 20 min. – warm, the asparagus absorbs the acidity best.
6. Cut the turkey ham into fine strips, scatter over the salad with chive rings and picked chervil, and serve lukewarm.