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.


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.


1 bunch of asparagus

A little olive oil for brushing


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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