Asparagus and Arugula Salad
Peel both white and green asparagus and cut off the ends. Cut both into 4 cm (approximately 1 1/2 inches) long pieces.
Boil white asparagus for about 15 minutes and green asparagus about 8 minutes in salted water until al dente, drain, rinse and drain.
Rinse arugula, shake dry and cut out hard stalks if necessary. Rinse and cut radishes into thin sticks.
Whisk the vinegar, oil, salt, sugar, and pepper together. Toss with the asparagus and arugula.
To serve: Plate asparagus and arugula and sprinkle with radishes. Garnish with sliced ham.