Mother's Day Salad with Asparagus and Raw Ham

Method

1. 1

   Preparation of asparagus and eggs

2. 2

   First wash the green asparagus carefully and then cut the hard base. Cut the tips, keep them whole, and cut the rest into sections. Bring water to a boil in a saucepan or prepare a steam cooker. Cook the eggs in a pot of boiling water for 8 to 9 minutes to get hard eggs, then dip them in cold water to stop cooking and facilitate peeling.

3. 3

   Cooking asparagus

4. 4

   Steam the asparagus for 6 to 8 minutes until they become tender while remaining slightly crisp. Drain them and refresh them immediately with very cold water to preserve their bright green color. Drain again and book on a plate.

5. 5

   Preparation of linings

6. 6

   Wash the cherry tomatoes thoroughly and cut them in half. Drain the slices of raw ham in strips. Cut the cooled hard eggs and cut them into quarters. Prepare the mesclun by rinsing it with great water and wiping it well so that it stays fresh and crisp.

7. 7

   Preparation of the dressing

8. 8

   In a bowl, mix Dijon mustard, honey and balsamic vinegar. Gradually add marinated tuna oil and lemon juice. Drive vigorously to create a homogeneous emulsion. Salt and pepper at your convenience, taste and then adjust seasoning according to your preferences.

9. 9

   Assembling the salad

10. 10

    Have a bed of mesclun on each plate. Sprinkle with cherry tomatoes, asparagus sections and tips, raw ham strips and hard egg quarters. Gently add the chipped Parmesan and pine sprockets. Mix all ingredients harmoniously to ensure a nice presentation.

11. 11

    Seasoning and service

12. 12

    Water the salad with the homemade dressing just before serving so that it retains all its crunch and freshness. Serve immediately, possibly accompanied by toast, to enhance this colourful entrance, ideal for Mother's Day. Enjoy all the flavours without delay.

Nutrition

calories

134

fatContent

8.6

fiberContent

2.1

sugarContent

2.4

sodiumContent

0.72

proteinContent

7.6

carbohydrateContent

4.1

saturatedFatContent

2.1

Indicative values from the source, for the original recipe.

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