White Asparagus in Ham Morning Coat

In a large pot, put water with salt, a pinch of sugar and some butter. Meanwhile, peel asparagus, cut away lower woody third and cook in boiling water for 15-20 minutes, depending on thickness, until firm to the bite. Lift out and rinse with cold water. Arrange marinated Vogerlalat on plates. Wrap each asparagus spear in prosciutto so that tip still peeks out. Place on lettuce. Chop tomato and boiled egg into small cubes and sprinkle with zucchini cubes. Garnish with chervil and drizzle with walnut oil.

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