Potato salad with asparagus tips in ham

Name: potato salad with asparagus tips in ham
Total time: 15 min
Yield: 4
Ingredients: 6 egg; 600 gram minicrills; 200 gram green asparagus tips; 250 gram gelderse gammon; 3 tablespoon yoghurt mayonnaise; 1 tablespoon vinegar; 3 tablespoon leaf parsley; 2 bunch onions; 150 gram carrot salad; 100 gram young leaf lettuce

Ingredients

Directions

Boil the eggs almost hard in six to eight minutes.
Rinse the eggs under cold water, peel them and cut them in half.
Finely chop the leaf parsley.
Cut the spring onions into rings.
In the meantime, cook mini-circles in a pan with plenty of boiling water with a little salt in three to four minutes.
Drain them in a colander.
Cut the woody ends of the asparagus and boil the asparagus in a pan of boiling water in two to three minutes until al dente.
Rinse them in a sieve under cold running water and let them drain well in the sieve.
Divide the asparagus in two portions per person and roll them per portion into two slices of ham.
In a bowl, stir the yoghurt mayonnaise with the vinegar and stir in the potatoes, parsley, spring onions and carrot.
Spread the young leaf lettuce over the plates and scoop the potato salad.
Put the asparagus rolls and eggs.