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 spears | green asparagus |
| 3 spears | white asparagus |
| 1x | Zucchini |
| 6x | Cocktail tomatoes |
| 50 g | Wild herb salad |
| 4 slices of Serrano ham | |
| 1x | small baguette |
| Additionally | |
| 7 tbsp | Olive oil |
| 3 tbsp | White wine vinegar |
| Salt | |
| Pepper | |
| Sugar |
Instructions
Step 1 of 6:
Preheat oven to 180 °C fan/convection or 200 °C conventional. Peel white asparagus, trim the woody ends from green asparagus. Cut asparagus spears diagonally into thirds. Wash zucchini, trim ends, and cut into approx. 2 cm cubes. Wash tomatoes and halve.
Step 2 of 6:
Cut baguette diagonally into 1 cm thick slices. In a bowl, combine 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:
Arrange baguette slices on a baking sheet, drizzle with 2 tbsp oil, and sprinkle with ½ tsp salt. Bake in the preheated oven on the middle rack for approx. 9 minutes until golden brown and crispy.
Step 4 of 6:
Meanwhile, heat 2 tbsp oil in a pan, sear zucchini cubes over high heat for 2 minutes, and season with ½ tsp salt and pepper to taste. Add asparagus and continue to cook for 4 minutes. Then add halved tomatoes and cook for another 2 minutes.
Step 5 of 6:
Shortly before serving, toss wild herb salad with half of the vinaigrette.
Step 6 of 6:
Arrange salad on plates, top with the sautéed vegetables, drizzle with the remaining vinaigrette, and garnish with 2 slices of Serrano ham each. Serve with the baked crostini.
