Asparagus, raw ham and egg salad Spring recipe

For asparagus lovers, here is an ultra-delicious mixed salad with raw ham, eggs, parmesan shavings, roasted hazelnuts and fresh herbs. Simple and quick.

There are a multitude of ways to prepare asparagus, whether green like here or white. Of course cooked in boiling water or steam but also prepared in a omelette garnished, a quiche spring, or simply fried with aromatic herbs.

In this recipe, I suggest you spend a few minutes your green asparagus in the pan and of serve them still warm with a few other ingredients. I will explain each of the other elements to you right after.

But as always, take inspiration from this recipe base to adapt according to your tastes or the ingredients you have at home.

Green asparagus

I offer you here a cooking pan-fried asparagus in butterthis brings deliciousness to your mixed salad, but you can cook them in boiling water or steam them and drain them well afterwards.

We place them still warm first at the bottom of the plate.

Should you peel asparagus?

I would say yes if they are large and fibrous but peeling asparagus is something you do for white asparagus. green asparagus (or violets) don’t really need to be peeled.

What you need to do is cut the stem to remove the hard part and less pleasant. Either with a knife or simply by folding the endyou will see that the asparagus stem will naturally break right between the hard part of the stem and the interesting part of the asparagus.

Only peel green asparagus if its skin seems hard. and this makes it not pleasant to taste.
But don’t worry, the skin of asparagus is edible. What I was taught during my CAP cuisine is touse the tip of a paring knife (small kitchen knives) and remove the little peaks you see all along the stem. That’s all.

Raw ham

Parma, Aosta, Serrano ham… or Grisons meat even, preferably thin slices cut into thin strips or chiffonade.
You can replace raw ham with smoked salmon.

Eggs

I offer the recipe with soft-boiled eggs, cooked for 6 minutes in boiling water.
HAS replace as desired with hard-boiled eggs or even fried eggswhichever is most convenient for you. Possibly poached eggsbut hey, here we are more on a simple and quickly prepared salad.

Parmesan shavings

I admit, it’s my little pleasure when it comes to making gourmet mixed salads, that to make generous shavings parmesan (using a vegetable peeler and grating with a large piece of parmesan taken from my cheesemonger).

To possibly be replaced by cubes of Comté or other hard cheese. For lovers of goat or sheepuse the cheese of your choice, preferably in small pieces.

Roasted hazelnuts

With fresh herbs are completely optional but so good. And that gives a very nice visual result.

I explain to you in a detailed recipe how to make homemade roasted hazelnuts.
The main points, you will see, it’s very simple : place the whole hazelnuts in a dish in the oven at 160°, and let them cook for 10 to 15 minutes until they are golden brown, shaking them a little. When they come out of the oven, they are rubbed to remove the skin. That’s all.

The vinaigrette

I suggest you a homemade vinaigrette which I find goes well in combination with the other ingredients of this salad, made with whole grain mustard, cider vinegar and olive oil.
You can replace the olive oil with canola oil rich in omega-3.