Asparagus-Ham Salad with Egg and Mustard Vinaigrette

Ingredients

• 400 g green asparagus
• Salt
• 4 leaves of lettuce
• 150 g cooked ham
• 150 g cooked chicken breast fillet
• 2 kakis
• 2 hard-boiled eggs
• 1 clove garlic
• 1 tbsp sharp mustard
• 3 tbsp white balsamic vinegar
• 5 tbsp olive oil
• 1 tsp freshly chopped thyme
• a pinch sugar
• chili flakes

Instructions

1. 1.

   Peel the lower third of the asparagus and simmer the spears in salted water for about 15 minutes. Shock, drain, cut lengthwise into halves and then into diagonal thirds or quarters.

2. 2.

   Rinse the lettuce, shake dry and line a salad bowl with it.

3. 3.

   Dice the ham and shred the chicken into smaller pieces. Wash the kakis, quarter them, trim and slice into strips. Peel and quarter the eggs.

4. 4.

   Peel the garlic and blend with mustard, vinegar, 2-3 tbsp water and oil until smooth. Add thyme and season with salt, sugar and chili.

5. 5.

   Fill the bowl with all prepared salad ingredients and drizzle with the dressing before serving.