Fresh new potato salad with asparagus, raw ham and parmesan

Ingredients

• 1 kg New potatoes (early harvest) (About 10 small potatoes, skin left on)
• 200 g Green asparagus (Hard ends removed, peeled lightly if needed)
• 100 g Dry-cured ham (Parma ham or raw ham) (Cut into thin slices)
• 50 g Parmesan shavings (Grated or shaved)
• 30 ml Extra virgin olive oil (About 2 to 3 tablespoons)
• to taste Salt (Optional)
• to taste Freshly ground black pepper (Optional)

Instructions

1. Prepare the potatoes

   Wash the potatoes under cold water, gently scrub to remove dirt. Cut them in half or quarters depending on size to obtain “potato” shaped pieces.

   Time: PT5M

2. Prepare the asparagus

   Lightly peel the tough ends of the asparagus, cut off the fibrous base and, if desired, lightly peel the lower part with a vegetable peeler.

   Time: PT3M

3. Sauté the potatoes

   Pour 2 tablespoons of olive oil into the sauté pan, heat over medium‑low heat (about 150‑160°C). Add the potato pieces, coat with oil and cook for 20 minutes, stirring occasionally, until golden and tender.

   Time: PT20M

   Temperature: 150-160°C

4. Add the asparagus

   When the potatoes have about 10 minutes left, stir in the cut asparagus. Continue cooking, stirring gently, until the asparagus is tender yet still crisp.

   Time: PT10M

   Temperature: 150-160°C

5. Plate the salad

   Divide the sautéed vegetables among shallow plates. Top with slices of dry-cured ham, sprinkle with parmesan shavings and drizzle with an extra splash of olive oil. Salt and pepper to taste.

   Time: PT5M

Nutrition Facts

Calories

310

Protein

12 g

Carbohydrates

30 g

Fat

14 g

Fiber

4 g