Pole Asparagus and Boiled Meat Salad

Cook asparagus in about ten minutes until just tender, drain, rinse when cool, dry, cut diagonally into pieces about 4 cm long, leave to cool with lid closed. Put the gravy to one side.

Boiling meat: put the onion, carrots and celery in the broth, bring to the boil and simmer on a low flame for about ten minutes with the lid closed. Form beef into the boiling broth, simmer with lid closed just below boiling point for 2-2 1/2 hours.

Put the roasting pan on a grid, cool the meat in the broth open at the beginning, then put it to cool with the lid closed, so it stays nice and juicy. Cut the boiled meat into cubes of about 1 cm, mix with the asparagus, put to cool.

Salad dressing: Mix mustard, vinegar and oil well. Stir in cornichons and all ingredients up to and including parsley, season salad dressing, pour to asparagus-boiled meat mixture, mix.

It goes well with: Bread.

Tips: Freeze the gravy and use as a soup. The asparagus as well as the meat can be prepared the day before.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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