Asparagus-kriel salad à la flamande
Salad of white asparagus, potatoes with skin, green asparagus, eggs, mustard, vinegar, olive oil, parsley and ham.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Cut into pieces of 4 cm.
Put in a pan and bring to a boil. Cook for 10 minutes, turn off the heat and leave in the hot water for another 10 minutes. Drain.
Meanwhile, halve the potatoes. Boil in water with salt in 10 min. Until done.
Add the asparagus tips for the last 3 minutes. Drain and let stand until use.
Meanwhile, bring a pot of water to the boil. Put the eggs in and boil them hard in 8 minutes.
Rinse under cold running water, peel and prick finely with a fork.
Beat the mustard, vinegar, oil, pepper and possibly salt to a dressing.
Cut the parsley finely and keep 1 t behind.
Spoon the parsley and dressing through the asparagus, potatoes and asparagus tips. Season with pepper and salt.
Spoon on a flat dish and divide the egg and the ham strips over it. Garnish with the withheld parsley.
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