Asparagus salad with boiled ham and Mestemacher WESTPHALIAN Whole Rye Bread in the tin
Photo credits: Susanne Brauer
Ingredients
- Mestemacher WESTPHALIAN Whole Rye Bread
- 300 grams green asparagus
- some butter
- 1 bunch of radishes
- 2 spring onions
- 8 slices of boiled ham
For the dressing
- 2 tbsp. herbed vinegar
- 3 tbsp. cooking oil
- Pepper, salt, sugar according to taste
Preparation
- Wash the asparagus and cut it into pieces.
- Bring water to the boil and season the water with salt, sugar and a little butter. Cook the asparagus for a few minutes until al dente, drain and then place aside to cool down.
- Slice the radishes finely, cut the spring onions into rings.
- Place asparagus, radishes and spring onions in a bowl.
- Mix the dressing ingredients and season to taste. Then pour it over the asparagus salad.
- Place the boiled ham on the bread slices and then top with the asparagus salad.
