Green Asparagus Spears Wrapped in Ham

An asparagus recipe for gourmets:

1. 1 liter of water with 4 tablespoons of vinegar boil. Do not add salt, because it would later prevent the binding of the egg white! Turn down the heat and simmer the water only slightly on low heat.

Break eggs one by one into a mug and carefully pour into the simmering water, then scoop the egg whites over the yolks with a spoon until they are firm. Draw eggs in water for about 4-5 min, lift out with a skimmer, rinse in ice-cold water and drain.

3. rinse asparagus spears, peel off lower third if necessary and cut ends into small pieces. Blanch asparagus spears in boiling salted water for about 3 minutes, then drain and rinse with ice cold water.

Cut ham lengthwise into 16 strips and wrap 2 asparagus spears in each strip. Heat the olive oil in a frying pan and sauté the asparagus spears in it for about 1-2 minutes.

Stir the remaining vinegar with salt and pepper and add the oil. To serve, divide the eggs evenly among 4 plates, arrange the asparagus bundles on top and garnish with lettuce leaves. Drizzle with a tiny bit of salad dressing, sprinkle with pistachios.

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