Mediterranean asparagus salad with zucchini and Serrano ham
The wild herb salad pairs perfectly with the sweetness of asparagus and fruity cherry tomatoes. The delicately spiced Serrano ham is the finishing touch, completing the culinary experience.
30 min
Total Time
10 min
Cooking Time
20 min
Preperation Time
Ingredients
| 3 stalks | green asparagus |
| 3 stalks | white asparagus |
| 1x | zucchini |
| 6x | cocktail tomatoes |
| 50 g | wild herb salad |
| 4 slices | Serrano ham |
| 1x | small baguette |
| Additional | |
| 7 tbsp. | olive oil |
| 3 tbsp. | white wine vinegar |
| salt | |
| pepper | |
| sugar |
Instructions
Step 1 of 6:
Preheat the oven to 180 °C fan or 200 °C top/bottom heat. Peel the white asparagus, and trim only the woody ends from the green asparagus. Cut the asparagus spears diagonally into thirds. Wash the courgette, trim the ends, and cut into approx. 2 cm cubes. Wash the tomatoes and halve them.
Step 2 of 6:
Cut the baguette diagonally into 1 cm slices. In a bowl, mix 3 tbsp. oil with 3 tbsp. white wine vinegar and season with 1 tsp. sugar, ½ tsp. salt, and pepper to taste.
Step 3 of 6:
Place the baguette on a baking tray, drizzle with 2 tbsp. oil, and sprinkle with ½ tsp. salt. Bake in the preheated oven on the middle shelf for approx. 9 minutes until golden and crispy.
Step 4 of 6:
Meanwhile, heat 2 tbsp. oil in a Frying Pan, fry the courgette cubes over high heat for 2 minutes, and season with ½ tsp. salt and pepper to taste. Add the asparagus and continue frying for 4 minutes. Then add the halved tomatoes and fry for another 2 minutes.
Step 5 of 6:
Shortly before Serve, toss the wild herb salad with half of the vinaigrette.
Step 6 of 6:
Divide the salad between plates, arrange the fried vegetables on top, drizzle with the remaining vinaigrette, and garnish with 2 slices of Serrano ham each. Serve the baked crostini on the side.
