Coconut & Vanilla

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!