Asparagus Spears on Green Asparagus Vinaigrette

Cut off the woody ends of the carefully peeled solo asparagus and cook as described in the recipe Asparagus Plate Da Toni. Lift out and let cool. From the green asparagus, also cut off the woody ends and peel the last third of the asparagus if necessary. Boil the green asparagus in salted water for 6-10 minutes, depending on the thickness. Then rinse with cold water to keep the green color. Cut the green asparagus into small pieces and set the asparagus tips aside. Now blend the green asparagus pieces together with mustard and vinegar. Gradually add olive oil and season with salt and ground pepper. Mix in the chopped tips and arrange on plates. Place the cooled white solo asparagus on the green asparagus vinaigrette. Drape the thinly sliced Gailtaler raw ham over the asparagus ends.

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