White asparagus with Serrano ham & chive dressing

White asparagus with Serrano ham & chive dressing

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(6 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
White asparagus has an earthier, nuttier flavour than the more usual green

Nutrition and extra info

Nutrition: per serving

  • kcal139
  • fat10g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre2g
  • protein7g
  • salt0.88g
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Ingredients

  • 16 fat white asparagus spear
  • 4 slices serrano ham

For the dressing

  • 1 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp clear honey
  • 3 tbsp walnut or hazelnut oil
  • 1 tbsp snipped chives

Method

  1. Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.

  2. Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.

  3. Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

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Comments (7)

boopbattista's picture
5

Fab starter! Doubled the dressing and had to use green asparagus but will look for white which will be a great excuse to make again!

numberonegoat's picture
5

This was awesome.

hilmaradriaans's picture
5

I made this recipy yesterday for 6 persons.....unfortunately I had to use green Asparagus ,white not available. Not at all the same, but could be used as an alternative. The orriginal is quite exceptionally tasty with white Asparagus from Gelden!!!!!!!!!!

hilmaradriaans's picture
5

This is a typical traditional Asparagus dish in Germany/ Holland....the area between Krefeld NRW & the Dutch/German border towns. It is eaten in the months of end of April to mid June almost every day!!!
Living in Portugal now we miss this dish terribly and have to go to Germany to acquire the Asparagus which tastes different to their conterpart in Spain. Only white Asparagus is used , served with Serrano ham, some cooked ham, boiled potatoes and sauce hollandaise....delicious and easy to prepare.
P.s. Preboil the Asparagus scrapings and the cut-off ends with a lemon cut into pieces, dollup of butter, quite a bit of salt and water. Boil for 8/10 minutes, then add the Asparagus to the boiling water. Cook for another 8/10 minutes until Asparagus is crisp to bite.....Guten Apetit

lindeens's picture
5

Worked out quite well! Doubled the amount of sauce though :)

penelope79's picture

just making this now.........

Italianlady43's picture
4

Beautiful. Disappeared off the plate the minute it hit the table!!

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