Asparagus Salad with Ham and Egg

White asparagus, cooked ham, and egg make a flavorful seasonal salad. Parmesan, spring onions, and basil add a fresh, savory finish. The asparagus is gently cooked in butter with lemon, salt, and sugar, helping it retain its flavor and a pleasant bite.

This salad can be served warm or cold as a light meal, a low-carbohydrate dish, or a side for a spring gathering.

Recipe Information

• Preparation: 20 minutes
• Cooking: 10 minutes
• Total: 30 minutes
• Servings: 4

Ingredients

For the salad

• 1 kg thick white asparagus, peeled and cut into approximately 3 cm pieces
• Approximately 200 g cooked ham, cut into cubes
• 3 hard-boiled eggs, chopped
• 80 g Parmesan, shaved
• 3 spring onions, thinly sliced
• 1 generous handful of fresh basil leaves
• 20 g butter
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1 pinch sugar

For the dressing

• 150 g herb crème fraîche
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• Salt and black pepper to taste

Instructions

1. Prepare the asparagus by peeling the spears, removing any woody ends, and cutting them into bite-sized pieces.
2. Melt the butter in a large pan. Add the asparagus, lemon juice, salt, and sugar. Cook gently for about 10 minutes, stirring occasionally, until tender but still slightly firm.
3. While the asparagus cooks, cube the ham, chop the hard-boiled eggs, slice the spring onions, shave the Parmesan, and tear or roughly chop the basil.
4. In a large salad bowl, combine the herb crème fraîche, olive oil, and lemon juice. Season the dressing with salt and pepper.
5. Add the cooked asparagus to the dressing and gently combine.
6. Fold in the ham, eggs, spring onions, basil, and Parmesan. Mix carefully so the asparagus and eggs retain their shape.
7. Serve immediately while slightly warm, or allow the salad to cool before serving.

Tips

• Fresh white asparagus should have moist cut ends, glossy skin, and should squeak when two spears are rubbed together.
• If not used immediately, wrap the asparagus in a damp cloth and refrigerate it for up to two or three days.
• The salad is filling enough to serve without bread, but it also pairs well with fresh baguette.