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.
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.
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.