Thoroughly mix with white wine vinegar and lemon juice and slowly add the olive oil.
Season with salt and pepper.
Pick the red and green basil cress or garden cress, mix with garlic cress or chives and add the marinade.
Lightly warm up the boiled white asparagus, marinate with some honey marinade and arrange on the plate.
Place the ham slices on top shortly before serving and garnish with marinated cress salad.
Garnish with chives and bread cubes and serve.
You can also sauté the asparagus with some olive oil or with some butter and vegetable stock.
Marinate the asparagus with natural yoghurt and add some raw champignons.
Ingredients for 4 people
1 tbsp of honey
2 tbsp of white wine vinegar
1 teaspoon of lemon juice
4 tbsp olive oil
pepper from the pepper mill
4 tbsp of red and green basil cress or garden cress
2 tbsp of garlic cress or chives
24 white asparagus, boiled
16 ham slices
chives, finely chopped
bread cubes, roasted in butter