Asparagus with Arugula Strawberry Salad

Ingredients

• 200 g arugula
• 100 g Strawberries
• 0.5 bunch Chives
• 40 g turkey ham (2 slices)
• 700 g asparagus
• 1 Organic lemon
• Salt
• 1 tbsp honey
• 2 tbsp butter
• 3 egg yolks
• 1 tsp medium-hot mustard
• 100 ml vegetable stock (glass)
• 150 g Yogurt (1.5% fat)
• white pepper
• 1 tbsp White Wine Vinegar
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Wash, trim and dry the arugula. Wash, trim and quarter the strawberries. Wash the chives, shake them dry and cut into rolls. Slice the ham into strips.

2. 2.

   Peel the asparagus and remove woody ends. Rinse the lemon hot, dry and grate it, then halve it. Cook the asparagus in boiling salted water with one half of the lemon and honey over medium heat for 15–20 minutes.

3. 3.

   Meanwhile melt butter in a small pot and set aside. Squeeze out juice from the remaining lemon half.

4. 4.

   Separate the eggs; whisk the yolks with mustard and vegetable stock over a double boiler until creamy (use the whites elsewhere). Fold in yogurt, then add butter in a thin stream. Season with 1–2 tsp lemon juice, salt and white pepper. Stir in chives.

5. 5.

   Lift asparagus from water, cut two stalks into small pieces and arrange on four plates with arugula and strawberries. Drizzle with vinegar and oil, season with salt and pepper. Arrange remaining asparagus beside and garnish with ham and sauce.