Before asparagus season is over again I have to provide you with this wonderful recipe for an asparagus salad with spätzle and crispy parma ham! It’s too good and great for hot days! And if it is not a hot day you could also serve it warm ;).
I adapted this recipe again from Harry Eastwoods A Salad for All Seasons* which has an amazing range of delicious salads for every season! And they are not only leaf salads, but really filling and varying dishes. I do not know why you still haven’t have this book at home ;)!
I made the spätzle myself at home, because I was spontaneous for dinner and I thought “this is a quick one”. But not when making the doubled amount… If you have a spätzle or knöpfle press at home this works quicker than how I did it or you just buy some fresh ones. That way it is a really quick dish ;). Do not use dried spätzle!
Two years ago: asparagus with taleggio and hazelnut butter
Three years ago: cannelloni filled with spinach and ricotta
Five years ago: raspberry chocolate ice cream
Spätzle Asparagus Salad with crispy Parma Ham
adapted from A Salad for All Seasons* by Harry Eastwood
yields: 2 portions
Ingredients:
- 200 g fresh knöpfle or short spätzle
- sea salt
- 6 very thin slices Parma ham, Serrano ham or lean bacon
- 350 g green asparagus
- 3 EL olive oil
- 3 Tbsp crème fraîche
- 1 organic lemon, finely grated zest and juice
- fleur de sel (I prefer hibiskus from Lebensbaum here)
- black pepper, freshly ground
Bring a pot of water to the boil, salt it and cook the knöpfle like the package instructions tell you. Drain and rinse under cold water.
Heat a tablespoon of olive oil in a large pan and fry the ham or bacon until crispy. Drain on a paper towel.
Rinse the asparagus and remove the ends. Cut into pieces.
Heat a pan with 1 tbsp of olive oil on medium heat. Sauté until done, but still crispy. That takes about 5 minutes. Remove from the heat.
Shake 1 tbsp olive oil and 1 tbsp lemon juice in a jar.
Stir the crème fraîche until smooth.
Distribute the knöpfle on two plates and top with asparagus. Pour the dressing over the salad in a thin stream. Ground the fresh pepper over it and add a dollop of crème fraîche to it. Top with the crispy bacon. Sprinkle the lemon zest and fleur de sel over it.
This colourful salad is a pleasure to the eyes and should be served immediately! Enjoy!
* Amazon affiliate link (If you buy something after clicking on this link on amazon, I earn a small amount of money, which I reinvest in this blog. Thank you!)
mmmmhhh, das sieht lecker aus.
LG Renate
liebe Lena, dein Salat sieht wirklich köstlich aus! Und mit dem Buch liebäugele ich schon länger, nachdem ich es einer Freundin zum Geburtstag geschenkt habe und es nur schwer wieder abgeben konnte. Ich glaube, es wird Zeit, es mir zu gönnen 😉 Liebe Grüße, Theresa
Das glaube ich auch ;). Ich greife auf das Buch so oft zurück, gerade jetzt im Sommer!
Das klingt ja irgendwie abgefahren, aber sehr verlockend 😉 Hab’s gerade schon bei Instagram bewundert.
Das Salatbuch lege ich mir gleich zu, bin ja gehorsam! Zur Zeit könnte ich mich sowie von solchen “Hauptspeisensalaten” ernähren.
Sehr brav, Petra ;).
Ich mag diese “Hauptspeisensalate” im Sommer auch sehr gerne. Im Winter brauche ich etwas wärmendes, aber im Sommer ist das perfekt!