White asparagus with Serrano ham & chive dressing

White asparagus with Serrano ham & chive dressing

By Mary Cadogan
  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Boop72
3rd Nov, 2012
5.05
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
11th May, 2011
5.05
This was awesome.
hilmaradriaans
5th May, 2011
5.05
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
5th May, 2011
5.05
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
3rd Apr, 2011
5.05
Worked out quite well! Doubled the amount of sauce though :)
penelope79
25th Dec, 2010
just making this now.........
Italianlady43
6th May, 2010
4.05
Beautiful. Disappeared off the plate the minute it hit the table!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.