White asparagus with Serrano ham & chive dressing

White asparagus with Serrano ham & chive dressing

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(7 ratings)

Prep: 20 mins Cook: 15 mins


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


  • 16 fat white asparagus spears
  • 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


  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, questions and tips

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3rd Nov, 2012
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!
11th May, 2011
This was awesome.
5th May, 2011
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!!!!!!!!!!
5th May, 2011
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
3rd Apr, 2011
Worked out quite well! Doubled the amount of sauce though :)
25th Dec, 2010
just making this now.........
6th May, 2010
Beautiful. Disappeared off the plate the minute it hit the table!!
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