Prep Time : 5m
Cooking Time : 10m
Servings Number : 2 - 3 people
This is such an elegant spring dish, which makes the most of tender white asparagus. The spears are cooked until just tender and served with salty serrano ham and a nutty dressing. We love the slightly sweet, mustardy dressing on this dish, which is light but full of flavour.
Ingredients
- 500g white asparagus
- 5 slices serrano ham
- 25g hazelnuts
- 1 tablespoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chives, finely chopped
Method
- Prepare the white asparagus by removing around ½ inch from the woody end of each spear, then peeling almost to the tip using a vegetable peeler.
- Cook the asparagus for around -8 minutes in boiling salted water, or until just tender.
- Combine the lemon juice, Dijon mustards, honey, some salt and olive oil in a jam jar or bowl and shake or whisk to emulsify.
- Lightly toast the hazelnuts in a dry frying pan and chop roughly.
- Arrange the white asparagus on a plate, top with the serrano ham and pour the dressing over. Scatter with the chopped hazelnuts and chives.