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Ham and asparagus salad

Ham and Asparagus Salad

An incredibly intriguing, satisfying salad that rounds out any lunch! I came across this recipe in a magazine recently. One of the ingredients is asparagus — a tasty, wholesome vegetable for food lovers. This ham and asparagus salad easily counts as party fare.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Eggs

Cucumber

Tomatoes

Ham

200

Asparagus (canned)

400

Onion

0.25

Parsley

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 53 % 9 g

Carbohydrates 18 % 3 g

112 kcal

GI: 100 / 0 / 0

Cooking method

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Hard-boil the eggs and set them aside to cool. Take the canned asparagus out of the jar and lay it on a paper towel. Cut the fresh tomatoes into cubes, put them in a colander, and salt them lightly so the juice drains off. Do the same with the cucumber, but in a separate colander. Cut the drained asparagus spears into pieces about 1 inch (2.5 cm) long and put them in a salad bowl. Crumble one and a half eggs into the bowl, and cut the rest into slices to garnish the salad. Add the tomatoes, cucumber, diced ham, chopped onion, chopped parsley, and mayonnaise to the asparagus and eggs, then toss, cover, and refrigerate for an hour. Before serving, garnish the ham and asparagus salad with the egg slices and sprinkle with parsley. Bon appétit!