Asparagus, Ham & Egg Salad

I’ve recently recommended a recipe for baked asparagus spears in Parma ham as a snack (the recipe can be found HERE). This time I used them for breakfast, for my morning salad. If every minute is precious to you in the morning, then cook the asparagus and egg the day before. Then just slice and combine all the ingredients! 🙂 

Preparation:

I cooked the asparagus spears al dente in boiling water and cut them into smaller pieces. I cooked the egg, cooled it down and cut it into quarters. I cut the tomatoes in half, diced the sirloin and mixed with spinach. I put the asparagus and the egg on top. I seasoned it all, topped with sunflower seeds and sprinkled with olive oil.