White asparagus with Serrano ham & chive dressing
- Preparation and cooking time
- Serves 4
- 16 fat white asparagus spears
- 4slices 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
- STEP 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.
- STEP 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.
- STEP 3
Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.