When the first asparagus comes off the cold ground, the days get longer, the sun shines more and the temperature rises. The barbecue can be lit again.
This salad is refreshing, surprising and delicious at the barbecue, but also delicious to be eaten if you don’t feel like standing in the kitchen for hours. All the elements of a meal are in the salad; this dish can rightly be called a meal salad.
Ingredients (4 people)
- 500 gr. asparagus
- 2-3 pickles
- 3 eggs (hard boiled)
- 200 gr. ham
- 400 g. potatoes
- Possible: Chives
Peel the asparagus with a peeler and remove the bottom piece. Store the peels for the soup http://explorer4experience.com/asparagus-cream-soup-with-classic-elements/ Prepare the asparagus as you are used to (cooking, sous vide or steam oven). The asparagus should be al dete. While making this report I had cooked the asparagus for about 8 minutes. If I take more time for this dish, I’ll prepare the asparagus sous vide. Preparing in the steam oven takes about the same length of time as cooking.
Fry the potatoes in a frying pan with a little butter until the potatoes are baked. Make sure the potatoes don’t get too brown, i personally like it better if the potatoes are still yellow / golden for this salad.
When the asparagus are cooked, placed them in ice water so that they do not continue to cook and so that they cool down quickly. Cut the asparagus into cubes/pieces as soon as they have cooled down.
Cut the eggs, ham and pickles into chunks. Add these together with the asparagus. Finely chop the capers and add them.
Stir the ingredients and add some mayonnaise. Preferably use homemade mayonnaise. Don’t use too much mayonnaise. Season the ingredients with salt and pepper and add cooled potatoes and finely chopped parsley. Mix everything and put it cold away so that the flavors can mix well.
Serve the salad as a side dish at the barbecue or serve it as a meal salad. The salad can be well taken so that it can be easily served during a picnic or boat trip.