Salad of white and green asparagus, chestnut mushrooms, cooked ham

  • Starter
  • 4 Persons
  • 30 min


  • 250 grams of white asparagus
  • 250 grams of green asparagus
  • 200 grams of chestnut mushrooms
  • 200 grams of cooked ham, in strips
  • 2 shallots
  • 1 dl of La Trappe Witte Trappist
  • 4 tablespoons of fowl or veal stock
  • 2 tablespoons of sunflower or olive oil
  • sprigs of chives
  • 100 grams of mixed lettuce, such as salad rocket, leaf beet (ready to eat)
  • ground pepper and salt to taste

1 dl La Trappe Witte Trappist (5,5%)

More about La Trappe Witte Trappist (5,5%)


  • Cut the hard bottoms off the white asparagus, peel and steam in a basket over hot water until tender. Allow to cool down.
  • Cut the hard bottoms off the green asparagus, steam in a basket until tender and allow to cool down.
  • The green asparagus do not have to be peeled.
  • Cut the hard bottoms off the chestnut mushrooms and slice them.
  • Peel and finely slice the shallots.
  • Heat up oil in a wok or frying pan and stir-fry the mushrooms and shallots.
  • Stir in the fowl or veal stock and beer and heat up well for another 2 to 3 minutes.
  • Bring to taste with salt and pepper and let it cool down.
  • Arrange the mixed salad on plates and distribute the asparagus, chestnut mushrooms and a couple of tablespoons of the cooled-down juices over the salad.
  • Garnish with strips of cooked ham.
  • Serve with warm toast or ciabatta, accompanied by a slightly chilled glass of La Trappe Witte Trappist.

Recipe from Han Hidalgo