Green asparagus with Black Forest ham

Services 4

2 eggs
16 spears of green asparagus  
50 g each chervil, parsley and chives
30 ml olive oil
10 ml white wine vinegar
30 g peeled walnut kernels
8 thin slices of Black Forest ham
4 spring onions 


Boil the eggs in salted water for approx. 6 mins. until soft. Remove and rinse in ice water.
Wash the asparagus, peel the lower third and remove the woody ends. Immediately after the eggs, cook the asparagus in boiling salted water for approx. 6 mins.
Remove the eggs and asparagus from the ice water and pat dry with kitchen paper. Peel the eggs and place in a tall mixing bowl. Pluck the leaves from the herbs and chop finely. Add the herbs, oil, vinegar and a pinch each of salt and pepper and blend with a hand blender until the texture is smooth and homogeneous. Season the herb sauce to taste again.

Lightly toast the walnuts in a pan without oil, leave to cool and roughly chop.

To serve, spread a little herb sauce on each of four plates, top each with 4 asparagus spears and 2 slices of Black Forest ham and sprinkle with walnuts. Garnish with herbs or spring onion rings as desired.