Asparagus salad with lemon and garlic mayonnaise

Asparagus salad with lemon and garlic mayonnaise

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About this recipe: White asparagus and smoked ham make an easy, but elegant dish to serve on a special occasion.

Lynn Lewis

Serves: 4 

  • 1 kg medium–thick white asparagus
  • 1 teaspoon sugar
  • generous pinch of salt
  • 200 g smoked ham, trimmed of excess fat
  • fresh parsley, for garnish
  • Lemon and garlic mayonnaise
  • 1 clove garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1 medium egg yolk
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons lemon–flavoured olive oil
  • 1/2 cup (125 g) yoghurt
  • salt and ground white pepper

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Remove woody ends from asparagus. Peel stalks thinly. Half fill a large saucepan with water, add sugar and salt and bring to a boil. Add asparagus, cook 18 to 20 minutes, depending on thickness, or until crisp–tender. Remove asparagus from pan. Drain; keep warm until serving.
  2. Cut ham into wide strips and arrange over base of serving dish.
  3. To make lemon and garlic mayonnaise, pound garlic and salt to a fine paste in a medium bowl. Add egg yolk and 1/2 tablespoon lemon juice. Whisk vigorously until thickened.
  4. Whisk both olive oils into the mixture, drop by drop, until it starts to thicken. Add remainder in a thin, steady stream until well combined. Add yogurt and remaining lemon juice. Season to taste with salt and white pepper.
  5. Place asparagus on top of ham, coat with a little mayonnaise and sprinkle with parsley leaves. Serve remaining mayonnaise in a separate bowl.

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