Layer plastic wrap at the bottom of the dish (or mold).
Layer the side of the dish with parboiled asparagus Create an even layer all the way around.
Tightly pack the middle of the dish with potato salad.
Cut the slices of cured ham lengthwise. You will use 1 slice of ham per floret.
Use the narrower half to roll a floret for the center.
Wrap the second half around the first, starting the wrap at the end of the center floret, wrapping in the other direction.
Arrange the florets evenly inside the bed of potato salad.
Remove the plastic wrap, shape into a bouquet, then garnish with sprigs of chervil or other garnishing of your choice, then it's ready to serve!
Story Behind this Recipe
I came up with this dish since I wanted an appetizer that I could set on the table before guests arrive. Since it's made with readily available ingredients that can also be adjusted to the number of servings, it's perfect for parties!
The potato salad should be on the stiff side. Pack it tightly so that it won't break apart.
You can also remove the base from the dish at Step 3, then arrange the florets and chervil inside to make a pretty bouquet.
Hold the florets at the base then open up the petals to make them look like roses in bloom. If you keep them closed, use them as buds to fill in the gaps.