Spring salad with green asparagus, ham and egg

Wash asparagus and cut approx. 2-3 cm woody ends from the bottom. Cut asparagus into 3 equal pieces. Cook asparagus in pan with plenty of boiling water and salt in 5 to 8 minutes al dente. Pour asparagus and cool.

Boil eggs hard in about 10 minutes and rinse and peel under cold water. Cut eggs each into four equal parts. Cut leg ham into thin strips.

Beat in a bowl of oil, lemon juice and honey until dressing. Season with salt and pepper. Cover ingredients until use and store in refrigerator.

Remove coarse stalks of watercress and distribute sprigs of watercress over coupes.

Place asparagus, egg wedges and strips of ham on top and sprinkle lemon dressing over them.