White and green asparagus with raw ham

Cut a piece of the bottom of all asparagus. Thin green asparagus do not need to be peeled. With thick specimens it is better to remove the tough skin. Stir in the tomato pesto / tapenade with 3 tablespoons of olive oil.

Boil the white asparagus in slightly salted water in just 15 minutes just until done. Let them drain and cool.

Heat 1 tablespoon of olive oil in a frying pan and fry the green asparagus on a fairly low heat for about 8 minutes. The green asparagus can also be grilled in a grill pan that is smeared with a little oil. Allow the green asparagus to cool.

Divide the slices of ham over the plates. Put a little bit of lamb's lettuce on it. Place three white asparagus next to each other, with a gap of 1 cm. Place three green asparagus, also with a gap, transversely to the white asparagus, so that a diamond pattern is created.

Drip tomato oil along the edge of the plates. Serve the lemon wedges separately.