Asparagus, ham and mayonnaise salad
6 servings
45 minutes
Asparagus salad with ham and mayonnaise is an exquisite dish of French cuisine that combines the freshness of vegetables, the tenderness of ham, and the richness of homemade mayonnaise. Asparagus, known for its refined taste, adds a light nutty note while eggs provide softness and nourishment. Refreshing tomatoes and cucumbers create balance, and parsley finishes the composition with a hint of spiciness. This salad is perfect as a light appetizer or main dish on a hot day. Historically, asparagus was a delicacy on royal tables in France, adding an aristocratic touch to the dish. The finished salad is chilled before serving to fully develop its flavor and harmonize textures for an unforgettable gastronomic experience.
1
To make mayonnaise, take cold ingredients. Whisk the egg with vinegar or lemon juice and continue to whisk gently while gradually adding olive oil. Add a little salt and refrigerate.
- Chicken egg: 4 pieces
- Wine vinegar: 1 teaspoon
- Olive oil: 300 ml
- Salt: to taste
2
If you take fresh asparagus, trim the tough ends, peel it if needed, and boil it by dipping it in boiling water and bringing it back to a boil. After 10 minutes, remove from heat, drain the water, and dry the asparagus with paper towels. If you have canned asparagus, simply drain the liquid from the can and place the asparagus on a paper towel.
- White asparagus: 400 g
3
Dice the tomatoes, place them in a colander, sprinkle with salt, and let the excess juice drain. Do the same with the cucumber, but in a separate colander.
- Tomatoes: 3 pieces
- Cucumbers: 1 piece
- Salt: to taste
4
Cut the asparagus into pieces 2.5 cm long. Chop one and a half boiled eggs, and slice the remaining one and a half.
- White asparagus: 400 g
- Chicken egg: 4 pieces
5
Mix asparagus, tomatoes, cucumber, eggs, onion, and half of the parsley in a bowl. Add mayonnaise, cover, and refrigerate for an hour.
- White asparagus: 400 g
- Tomatoes: 3 pieces
- Cucumbers: 1 piece
- Chicken egg: 4 pieces
- Onion: 20 g
- Parsley: 5 g
- Olive oil: 300 ml
6
Before serving, decorate the salad with slices of egg and sprinkle with the remaining parsley.
- Chicken egg: 4 pieces
- Parsley: 5 g
