Ham, egg and asparagus salad

Ham, egg and asparagus salad


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Tender asparagus and thin strips of ham are dressed with a delicious chervil-yoghurt dressing in this flavourful salad.

Lynn Lewis

Serves: 4 

  • 500 g white or green asparagus
  • 1 lemon, cut in half
  • salt
  • 1 teaspoon sugar
  • 350 g smoked ham, in one piece
  • 3 tablespoons light mayonnaise
  • 2⁄3 cup (170 g) yoghurt
  • 1 tablespoon vegetable oil
  • 3 tablespoons chopped fresh chervil or flat–leaf parsley
  • freshly ground black pepper
  • 2 medium eggs, hard-boiled
  • 1 head cos lettuce

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Trim asparagus and peel (see below). Cut into short pieces. Thinly slice one lemon half. Squeeze juice from other half.
  2. Bring a large saucepan of salted water to a boil with the sugar and lemon slices. Add asparagus. Reduce heat to medium and simmer 15 minutes for white and 8 minutes for green asparagus, or until the spears are crisp-tender. Drain and leave to cool.
  3. Trim excess fat from ham. Cut ham into wide strips. Place in a bowl with asparagus.
  4. To make the dressing, whisk mayonnaise, yoghurt, oil and 1 tablespoon lemon juice in a bowl. Add the chervil and salt and pepper to taste. Stir dressing into asparagus and ham.
  5. Peel eggs and cut into eighths. Arrange lettuce leaves on individual plates. Add asparagus and ham and garnish with egg slices.

to peel asparagus

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.

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