Potato salad with asparagus and ham

Name: potato salad with asparagus and ham
Total time: 25 min
Yield: 6
Ingredients: 500 gram white asparagus; 600 gram minicrills; 1 egg; 5 lemon; 1 teaspoon fine mustard; 3 tablespoon mayonnaise; 2 tablespoon flat leaf parsley; 2 tablespoon chives; 200 gram butcher's ham

Ingredients

Directions

Finely chop the parsley.
Cut the chives very finely.
Cut the ham into strips.
Peel the asparagus with a peeler from the cups downwards, turn the asparagus one turn at a time.
Cut off the woody undersides.
Cut the cups at 4 cm and cut the stems into pieces of 1 cm.
Boil the potatoes and asparagus pieces in a pan with plenty of boiling water with salt in 4-6 minutes until al dente.
Boil the asparagus cups in a saucepan with boiling water and a little salt in 5 minutes al dente.
Praise the egg in a wide bowl with a fork very finely and stir in 1-1.5 tablespoon of lemon juice with the mustard and mayonnaise through it.
Dilute the dressing with 1-2 tablespoons of water and add some salt and pepper to taste.
Stir in the parsley, chives and lemon zest.
Allow the baby's potatoes and asparagus to drain briefly in a colander and scoop them warm through the dressing.
Also put the ham strips through.
Allow the salad to cool.
Drain the asparagus cups in a sieve and place them on the salad just before serving.