Ingredients
- Serves 4
- 4 eggs, at room temperature, soft boiled
- 2 bunches asparagus, ends removed
- 8-12 Jersey Benne potatoes or salad potatoes, cooked and cut in half
- 8 slices of good quality ham off the bone
- Dressing
- 60 ml (¼ cup) olive oil
- 1 garlic clove, finely chopped
- 1 tsp grain mustard
- 2 Tbsp red wine vinegar
- 2 Tbsp chervil sprigs or chives
- Sea salt flakes and freshly ground pepper
WARM ASPARAGUS, HAM AND POTATO SALAD
Method
- Begin by boiling the eggs
- Two thirds fill a medium size pot with water and bring to boil
- When boiling carefully lower the eggs into the water
- Bring to the boil and cook for 4 ½ minutes only! Remove immediately and refresh under cold running water
- Set aside
- Make the dressing by adding all the ingredients together in a small bowl and whisk to combine, taste and adjust seasoning if necessary
- Bring another pot of water to the boil and add a pinch of salt
- Prepare the asparagus by snapping off the end
- When the water comes to a rolling boil add the asparagus and cook briefly for 2 minutes
- Drain immediately
- To serve – toss the warm potatoes and asparagus together with the dressing, divide evenly among the plates and let the dressing drizzle over the ham
- Cut the eggs in half and place on top of the asparagus so that the runny yolk mingles with the dressing and coats the asparagus
- Season lightly with a pinch of sea salt flakes and freshly cracked pepper
- Serve immediately
Comments
This salad is a winning combination and one that gets me thinking of summer holidays. Enjoy the fresh asparagus combined with creamy Jersey Benne and succulent ham off the bone!
Thanks to WAITAKI BACON AND HAM, BRYDONE ORGANICS, and WAIKOUAITI GARDENS for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
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