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For the dressing

Nutrition: per serving

  • kcal139
  • fat10g
  • saturates1g
  • carbs4g
  • sugars4g
  • fibre2g
  • protein7g
  • salt0.88g
    low

Method

  • step 1

    Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.

  • step 2

    Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.

  • step 3

    Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

Recipe from Good Food magazine, May 2009

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.8 ratings

Boop72

A star rating of 5 out of 5.

Fab starter! Doubled the dressing and had to use green asparagus but will look for white which will be a great excuse to make again!

numberonegoat

A star rating of 5 out of 5.

This was awesome.

hilmaradriaans

I made this recipy yesterday for 6 persons.....unfortunately I had to use green Asparagus ,white not available. Not at all the same, but could be used as an alternative. The orriginal is quite exceptionally tasty with white Asparagus from Gelden!!!!!!!!!!

hilmaradriaans

A star rating of 5 out of 5.

This is a typical traditional Asparagus dish in Germany/ Holland....the area between Krefeld NRW & the Dutch/German border towns. It is eaten in the months of end of April to mid June almost every day!!! Living in Portugal now we miss this dish terribly and have to go to Germany to acquire the…

lindeens

A star rating of 5 out of 5.

Worked out quite well! Doubled the amount of sauce though :)

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