Ingredients
- 1 soft-boiled large egg
- 1 jar Spanish white asparagus (about 500 g)
- 2 tablespoons mild olive oil
- 2 teaspoons Sherry vinegar
- 2 teaspoons teaspoons chopped flat-leaf parsley
- 2 teaspoons chopped mint
- 1/4 cup sparkling water
- 4 very thin slices serrano ham or prosciutto, torn into pieces
- 2 fresh white asparagus, trimmed and thinly sliced on a diagonal
Description
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