Description
Zarter weißer Spargel in cremigem Senfdressing, verfeinert mit aromatischem Schinken und saftigen Eiern. Buttrige Noten, dezente Süße, cremige Textur – ein frischer, farbenfroher Genuss für alle Sinne.
Ingredients
Scale
- 1,200 g white asparagus, preferably asparagus tips
- Salt
- Sugar
- Butter
- 300 g cooked ham, flavorful, in slightly thicker slices
- 7 medium-sized eggs
- 200 g heavy cream
- 2 teaspoons medium-spicy mustard
- 1 teaspoon salt
- 1/2 teaspoon sugar
- White pepper
Instructions
- Begin preparing the salad ideally around midday the day before you plan to serve it. This will allow the flavors to meld overnight for the best result.
- Place the eggs in a saucepan, prick each one gently with a needle to prevent them from cracking during cooking. Fill the pan with cold water to cover the eggs, and add a splash of vinegar to help prevent the egg whites from leaking if any shells crack. Bring the water to a boil, then reduce to a gentle simmer and cook the eggs for about 8 minutes until they are hard-boiled. Once cooked, remove the eggs from the hot water and transfer them to a bowl of cold water to cool completely. Set aside.
- While the eggs are cooling, prepare the asparagus. Peel the asparagus thoroughly to remove any tough outer skin, especially if using white asparagus. Cut the peeled asparagus into bite-sized pieces, focusing on the tips if you have them.
- Fill a large pot with enough water to just cover the asparagus pieces. Add a generous pinch of salt, a pinch of sugar, and a knob of butter to the water. Bring the water to a gentle boil, then add the asparagus pieces. Simmer the asparagus for 10 to 20 minutes, testing for doneness with a fork. The asparagus should be tender but still slightly firm and not mushy, as it will be used in a salad.
- Once the asparagus is cooked to the desired tenderness, turn off the heat and let the asparagus cool down in its cooking water at room temperature. This helps the asparagus retain its flavor and moisture. Once cooled to room temperature, you can place the pot in the refrigerator to chill further if desired.
- After the asparagus is fully chilled, transfer it to a colander or sieve to drain thoroughly, removing any excess water.
- Peel the cooled eggs and slice them evenly using an egg slicer or a sharp knife. Set aside.
- Cut the cooked ham into small cubes or bite-sized pieces. If the ham comes in thick slices, stack the slices and then cut them into uniform cubes.
- Prepare the dressing by combining the heavy cream, medium-spicy mustard, 1 teaspoon salt, 1/2 teaspoon sugar, and a few grinds of white pepper in a mixing bowl. Whisk the ingredients together, or use an immersion blender (Zauberstab) to blend until smooth and slightly thickened.
- In a large mixing bowl, carefully combine the drained asparagus pieces, ham cubes, egg slices, and the creamy mustard dressing. Gently fold the ingredients together with a spatula or large spoon, taking care not to break up the egg slices.
- Cover the bowl with plastic wrap or a lid and refrigerate the salad overnight. This resting time allows the flavors to meld together and develop a more complex taste.
- Before serving, give the salad a gentle stir to redistribute the dressing. Serve the chilled asparagus salad with slices of fresh baguette or your favorite bread.
Notes
For the best flavor and texture, make sure not to overcook the asparagus. Letting the salad rest overnight in the refrigerator is key to achieving a harmonious blend of flavors. If you prefer, you can add fresh herbs such as chopped chives or parsley just before serving for added color and freshness. This salad is perfect for spring or summer gatherings and can be prepared ahead of time.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 200-300
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
