Ingredients

250 g cooked ham, spicy, in slightly thicker slices
6 eggs
250 g cream
2 tsp mustard, medium hot
1500 g asparagus, preferably asparagus heads
Salt and sugar
Butter
1 tsp salt
1/2 tsp sugar
White pepper

preparation

It is best to start at noon the day before.

1. Place the pricked eggs in a cold pan and cook for about 8-10 minutes. A splash of vinegar in the cooking water prevents them from leaking. Allow to cool. Peel the asparagus and cut into pieces. Cook in enough gently boiling salted water to just cover the asparagus, with a little sugar and a piece of butter, for 10-20 minutes.

2. The asparagus must not be too soft for the salad. Leave the asparagus to cool in the cooking water until the evening, first at room temperature, then possibly in the refrigerator. Drain in a sieve.

3. Now peel the eggs and cut them into slices using the egg slicer. Cut the ham into cubes. Briefly mix the cream, mustard, salt, pepper and sugar using a hand blender. Carefully mix the asparagus pieces, ham cubes, egg slices and cream dressing. Leave to soak in the fridge overnight.

Serve with baguette.

Bon appetit