Asparagus Cocktail

Preparation:

Preparation: Boil the asparagus in the appropriate tall, narrow pot, let them cool and cut them into rather small pieces (only the tender part). Dice the cooked ham, removing every particle of fat, and the 2 slices of pineapple. Mix all the ingredients and place them in 4 bowls on lettuce leaves. Cover with mayonnaise, garnish with slices of hard-boiled egg and tomato and sprinkle with chopped parsley. The pineapple must be natural, and not in syrup (if you only have the canned one, rinse the slices with cold water and dip them in lemon juice).