Asparagus Salad with Ham and Mayonnaise
Salads • French
Description
Canned white asparagus can be replaced with a bunch of fresh asparagus. York ham can be substituted with another type of cured ham, and white wine vinegar can be replaced with lemon juice.
Ingredients
- Malt Vinegar 1 teaspoon
- Canned White Asparagus 15 oz
- York Ham 5 oz
- Onion 0 oz
- Parsley 0 oz
- Salt to taste
- Courgette 1 piece
- Chicken Egg 4 pieces
- Olive Oil 10 fl oz
- Tomatoes 3 pieces
Step-by-Step Guide
Step 1
Prepare the mayonnaise by using cold ingredients. Whisk the egg with vinegar or lemon juice and continue to whisk gently while gradually adding olive oil. Add a little salt and refrigerate.
Step 2
If using fresh asparagus, trim the tough ends, peel if necessary, and cook by immersing in boiling water until it comes back to a boil. After 10 minutes, remove from heat, drain the water, and dry the asparagus with paper towels. If using canned asparagus, simply drain the liquid from the can and place the asparagus on a paper towel.
Step 3
Dice the tomatoes, place them in a colander, sprinkle with salt, and let excess juice drain. Do the same with the cucumber, but in a separate colander.
Step 4
Cut the asparagus stalks into pieces about 2.5 cm long. Crumble one and a half boiled eggs, and slice the remaining one and a half.
Step 5
In a bowl, mix the asparagus, tomatoes, cucumber, eggs, onion, and half of the parsley. Add the mayonnaise, cover, and refrigerate for an hour.
Step 6
Before serving, garnish the salad with slices of egg and sprinkle with the remaining parsley.
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