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Asparagus Bread Salad with Parma Ham

Asparagus Bread Salad with Parma Ham

April 5th, 2022 | main dishes

The German classic “asparagus with ham” has been modified into an Italian-inspired crunchy asparagus bread salad. Of course, no smoked ham is used for this salad, but fine Parma ham. Fresh spring wild herbs, fruity-sweet pieces of melon and juicy mozzarella cheese round off this recipe.

Asparagus Bread Salad with Parma Ham Asparagus Bread Salad with Parma Ham

At the beginning of the asparagus season, I would like to introduce you to one of our favorite asparagus recipes. This asparagus bread salad with Parma ham is a delicious main course: easy to make, colorful and simply ingenious in its complexity – and the highlight: crispy toasted bread slices provide the necessary crunch.

Ground elder, wild garlic, rocket, sorrel, garlic mustard, pimpinell and much more are suitable as wild herbs. If you don’t want to collect wild herbs and you can’t find any in the supermarket, you can of course also use leaf lettuce such as oak leaf lettuce. Instead of mozzarella, the salad also tastes great with coarsely grated Parmesan.

Asparagus Bread Salad with Parma Ham

(serves 2)

1 garlic clove, crushed
4 TS white balsamic vinegar
1 TS grainy mustard
1 TS agave syrup (or honey)
2 TS olive oil
6 TS mineral water
mix the ingredients into a marinade
200 g baguette bread
1 – 2 TS olive oil
cut into very thin (3-4 mm) slices, brush with olive oil and roast in the oven or on the contact grill until golden brown and crispy
1 kg of asparagus
3 TS olive oil
peel the asparagus, cut diagonally into pieces 2-3 cm long and fry for about 10 - 12 minutes in hot olive oil, it can take on some color
4 TS fresh peas (alternatively frozen peas)
add the peas about 2 minutes before the end of the asparagus cooking time
Salt, pepper from the mill
1 organic lemon
season the asparagus with salt, pepper and lemon zest and place in a salad bowl
½ cantaloupe melon
cut the melon into 3 cm pieces
100 g (4 handfuls) wild herb salad
mix the melon, herbs, asparagus and peas, add the dressing
100- 150 grams of mozzarella
chop and put on the salad
4 slices of Parma ham
pick to pieces and add
finally, place the toasted bread slices on the salad and serve

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