* Rinse the asparagus spears, perhaps peel off the bottom end and cut into 5 cm long pieces.
* Boil water with salt and a pinch of sugar, cook asparagus sections al dente for 5 to 7 minutes, then cool in iced water.
* Stir salt, whipping cream, yogurt and kitchen herbs to a sauce.
* Cut ham into thin strips.
* Cut eggs into small cubes.
* Mix eggs and ham with the drained asparagus spears, add the sauce and perhaps season strongly with salt and freshly ground pepper.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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