Tender asparagus and thin strips of ham are dressed with a delicious chervil-yoghurt dressing in this flavourful salad.
1. Wash white or green asparagus and trim the ends.
2. Peel white asparagus from the top, just below spear head, down to the base. Peel a very thin layer from the top and a thicker one at the base.
3. Green asparagus is less woody and seldom requires peeling. If you choose to do so, peel only the lower half.