Asparagus Salad With Boiled Ham And Mestemacher Westphalian Whole Rye Bread In The Tin

Crisp asparagus paired with tender boiled ham and hearty Mestemacher Westphalian whole rye bread in the tin delivers fresh green vibrancy, savory ham smokiness, and robust rye chew in every satisfying bite. Ready in 15 minutes, this classic German-inspired salad fuels lunches with wholesome protein and rustic tin-fresh flair. Toss into asparagus ham rye magic now!
Ingredients:
  • Mestemacher WESTPHALIAN Whole Rye Bread
  • 300 grams green asparagus
  • some butter
  • 1 bunch of radishes
  • 2 spring onions
  • 8 slices of boiled ham
For the dressing
  • 2 tbsp. herbed vinegar
  • 3 tbsp. cooking oil
  • Pepper, salt, sugar according to taste
Directions:
  1. Wash the asparagus and cut it into pieces.
  2. Bring water to the boil and season the water with salt, sugar and a little butter. Cook the asparagus for a few minutes until al dente, drain and then place aside to cool down.
  3. Slice the radishes finely, cut the spring onions into rings.
  4. Place asparagus, radishes and spring onions in a bowl.
  5. Mix the dressing ingredients and season to taste. Then pour it over the asparagus salad.
  6. Place the boiled ham on the bread slices and then top with the asparagus salad.

Inspiring Recipes

Discover all Recipes