Ingredients:
16 tender asparaguses
4 slices of ham (Parma type)
Salad (few leaves)
1 tomato
1/2 bunch of parsley
Salted butter

For the mayonnaise “Chantilly”:
1 yolk
1 tsp. mustard
250 ml sunflower oil
125 ml cream

Preparation and serving:
Wash the asparagus and in case they are big – peel and cut the bottoms. Put them in a pot with water and salt in a way that their tops are above the water. Bring it to the boil and leave it to cook for 20 min. When they are cooked take them out and leave to drain. Slice the tomato and sprinkle with salt. Cut finely the half of the parsley. Prepare mayonnaise from the listed products. Beat the cream with a mixer and add. Cover a serving plate with salad leaves. Form four bunches by four asparaguses each, wrapping the bottom with slices of ham. Order in the serving plate together with the tomato slices and arrange with parsley leaves.
Serve chilled, offering beside the mayonnaise and the salted butter.

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