Asparagus salad with boiled ham and Mestemacher WESTPHALIAN Whole Rye Bread in the tin

Photo credits: Susanne Brauer


For the dressing

  • 2 tbsp. herbed vinegar
  • 3 tbsp. cooking oil
  • Pepper, salt, sugar according to taste



  1. Wash the asparagus and cut it into pieces.
  2. Bring water to the boil and season the water with salt, sugar and a little butter. Cook the asparagus for a few minutes until al dente, drain and then place aside to cool down.
  3. Slice the radishes finely, cut the spring onions into rings.
  4. Place asparagus, radishes and spring onions in a bowl.
  5. Mix the dressing ingredients and season to taste. Then pour it over the asparagus salad.
  6. Place the boiled ham on the bread slices and then top with the asparagus salad.