Prepare a large pot of water with salt, a pinch of sugar and some butter and bring to boil. Meanwhile, peel the asparagus, cutting away the lower third of the stalk, and place in the boiling water. Cook for 15–20 minutes until tender. Remove, and douse with cold water.
Arrange the lettuce on a plate. Wrap each piece of asparagus in a piece of ham so that the tip is still visible. Place on top of the lettuce. Chop the tomato and egg into small cubes. Together with the zucchini cubes, sprinkle over the asparagus. Garnish with chervil and drops of walnut oil.
Asparagus according to size, 15–20 minutes
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