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 Spargel-Erdbeersalat mit Pfefferrhabarber und Vulcano Schinken  Asparagus-strawberry salad with pepper rhubarb and vulcano ham 

ASPARAGUS-STRAWBERRY SALAD WITH PEPPER RHUBARB AND VULCANO HAM

Time required: 20 minutes

Asparagus-strawberry salad with pepper rhubarb and vulcano ham

Ingredients for 4 persons

4 white asparagus spears, 4 strawberries, rocket salad, 200g Vulcano ham, 150g rhubarb, juice of 1 orange, 1 tsp. pink peppercorns, 1 tbs. sugar, salt, pepper, olive oil, balsamic vinegar

PREPARATION

Peel the asparagus and cut into thin slices using an asparagus peeler. Cut the strawberries into thin slices and together with the asparagus, season with salt and pepper and marinade in olive oil and balsamic vinegar. Dress the asparagus salad with some rocket. Lightly place the thinly sliced Vulcano ham alongside. For the pepper rhubarb, caramelise 1 tbs. sugar and bring to the boil with the juice of 1 orange. Add the peeled and cut rhubarb and boil for approx. 1 min.
Season and allow to cool.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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