Green asparagus salad with cranberries and strips of ham

152 0

45 minutes

1.: Peel the lower third of the asparagus stalks, cook in salted water for 8-12 minutes until firm to the bite, depending on the thickness. Clean, wash and spin dry the lettuce. Cut the baguette into very thin slices.
2.: Cut the Parma ham into wide strips and fry them in a non-stick pan over a mild heat until crispy. Remove the ham strips from the pan and drain on kitchen paper. Toast the baguette slices in the ham fat until golden brown.
3.: For the sauce, peel an onion, cut in half and dice finely. Onions and 3 tablespoons of dried cranberries with the oil 2-3Steam for a minute, deglaze with vinegar, reduce completely and remove from heat.
4.: Chop the remaining berries. Clean the herbs, removing thick stems. Coarsely chop the leaves and then finely puree them together with the soured milk and mustard in a blender or with a hand blender.
5.: Dilute with 3-4 tablespoons of water. Mix the herb cream and cranberry-onion mixture together and season well with salt and pepper.
6.: Arrange the asparagus and lettuce leaves, spread the sauce over it and garnish with strips of ham and baguette slices. Scatter chopped cranberries over the salad.