Remove the shell from the eggs and chop them coarsely. Cut the ham into noodles. Drain the asparagus pieces, as well as the peas. Cut the cheese into cubes. Mix everything carefully. Season lightly with salt and season with pepper.
Mix the mayo sufficiently with chopped chives and parsley, dilute in case necessary and season with a little bit of curry and a pinch of sugar. Bind the leaf salad with this sauce and bring to the table cooled.
Our tip: Always use fresh chives if possible!
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