Asparagus Salad with Parma Ham

Peel the asparagus shoots starting from under the head, cut off the woody ends. Cook the white asparagus with the water, butter, sugar and salt on a low fire with the lid closed for twenty to thirty minutes, depending on the quality, until just tender.

Add the green asparagus only after ten minutes of cooking, because they are cooked faster. Drain the asparagus well on a kitchen towel.

For the salad dressing, melt the honey in hot water. Add vinegar, oil, salt and cayenne pepper and stir to a sauce. Chop the shallot and add it together with the chives.

Divide the asparagus evenly on plates. Drizzle with the salad dressing.

Arrange the Parma ham decoratively.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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