Asparagus Salad

Look forward to this fine asparagus recipe:

1. remove the skin from the asparagus spears from the head to the foot, cut into quarters lengthwise and cook in salted water with a pinch of sugar for 20 minutes.

Take out the asparagus sections and drain them. Collect the asparagus broth.

While the asparagus is cooking, hard-boil the eggs, cool and remove the shells. Cut the eggs and tomatoes into eighths, removing the stalk from the tomatoes.

Clean the mushrooms and cut the large mushrooms into halves or quarters.

5. cut the ham into small strips.

6. mix tomatoes, mushrooms, asparagus and ham.

Stir the mayo with the ketchup and a little asparagus broth, season with pepper, salt and juice of a lemon and refine with a dash of brandy. Carefully fold the sauce into the lettuce and leave the lettuce in the refrigerator for a short time – about 5 minutes.

Separate the most beautiful leaves from the lettuce, rinse and spin dry.

Spread a salad bowl with the leaves, arrange the lettuce on it and garnish with egg cartons and parsley.

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