Kristina Roth Anderson
Ham asparagus pie with salad
Savory tart of ham and asparagus. Served with a salad with egg, fennel, radishes and orange.
Heat the cakes according to the instructions on the package and halve them. Grate the orange skin of the orange thinly. Squeeze out the fruit. Boil the juice with half of the orange zest in a saucepan over high heat. Let it cool down.
Scrape the fennel into thin strips. Clean the radishes and cut them into slices. Spread the butterhead lettuce in a low dish or over the plates and spread the fennel and radish.
Prepare the egg in a deep plate and beat it with the orange juice and olive oil to make a dressing. Season with pepper and salt. Spoon the dressing over the salad and serve with the tarts.
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