Summer ham with fresh, grilled asparagus, potato salad and asparagus sauce

This dish oozes summer and I always make it when the new, white asparagus has arrived. The potato salad can be served both hot and cold.

Potato Salads:

1 bag of new potatoes, boiled and sliced

2 tbsp capers

2 tablespoons white balsamic vinegar

4 tablespoons good olive oil

1 handful of finely chopped herbs, e.g. parsley or chervil

salt and pepper

Mix everything and leave it with plastic or lid over for serving, preferably at room temperature.

Sauce:

1 bag of asparagus soup

1/2 amount of liquid from what is on the bag

Mix in a saucepan and bring to the boil while stirring.

Summer ham:

1 summer ham or cooked bayonne ham, cut into slices and use cold. If you want it hot, you can put it, with the vacuum bag on, in a pot of boiling water for approx. 30 min.

Asparagus:

1 bunch of asparagus

A little olive oil for brushing

Salt

Cut off the woody part at the bottom of each asparagus and peel it with potato peels or similar. Grease with olive oil, sprinkle with a little salt and grill it for 3-4 minutes, they should not be soggy.

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