Go beyond your usual salad and experiment with a wild herb salad with mildly spicy flavors of mustard greens or mizuna. This spiciness perfectly offsets the sweetness of the asparagus and the fruity cherry tomatoes. The delicate, savory Serrano ham rounds off the dish.
Preheat the oven to 360°F (convection oven) or 390°F (upper and lower heat). Peel white asparagus, only remove hard stalk from green asparagus. Cut asparagus into thirds at an angle. Wash zucchini, remove ends and cut into ¾-inch cubes. Wash and halve tomatoes.
Cut baguette into ½-inch thick slices at an angle. In a bowl, mix 3 tbsp. oil with 3 tbsp. white wine vinegar and season with 1 tsp. sugar, ½ tsp. salt and pepper to taste.
Place baguette slices on a baking sheet and sprinkle with 2 tbsp. oil and ½ tsp. salt. Bake on a middle rack of preheated oven for 9 minutes until golden brown and crisp.
Meanwhile, heat 2 tbsp. oil in a pan. Sauté zucchini cubes at a high heat for 2 minutes and season with ½ tsp. salt and pepper to taste. Add asparagus and sauté for another 4 minutes. Then, add tomatoes and cook for 2 minutes.
Right before serving, mix half of the vinaigrette with the wild herb salad.
Arrange salad on plates, place vegetables on top, drizzle with remaining vinaigrette. Garnish each plate with 2 slices of Serrano ham. Serve with the baked crostini.