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.

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.

On the left the variant with leaf salad and on the right the variant with wild herbs

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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March 9th, 2018 | bread & pastries

Pastéis de Belém

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.