Creamy white asparagus, ham and mushroom salad

    2 hours 40 min

    This creamy white asparagus, ham and mushroom salad is served with hard-boiled eggs. It's even tastier if you chill it for a few hours to allow the flavours to blend.

    1 person made this

    Serves: 4 

    • Salad
    • 1kg white asparagus
    • 150g diced ham
    • 1 small tin of button mushrooms, drained
    • Dressing
    • 100g mayonnaise
    • 100g plain yoghurt
    • 1 teaspoon mustard
    • 2 tablespoons double cream
    • salt
    • freshly ground black pepper to taste
    • dash of lemon juice
    • To serve
    • 4 hard-boiled eggs, sliced into quarters

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the stems into bite-size pieces. Place the asparagus in a sauce pan with lightly salted water. Bring to the boil; reduce heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 15 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Drain the asparagus, reserving a few tablespoons of the cooking liquid.
    2. Place the asparagus pieces in a salad bowl. Add diced ham and mushrooms.
    3. Whisk mayonnaise, yogurt, mustard and cream together in a small bowl. Add some of the reserved cooking liquid, a tablespoon at a time, until the dressing has the desired consistency. Season with salt, pepper and a dash of lemon juice. Cover and refrigerate for a few hours before serving.
    4. Garnish the salad with hard-boiled eggs.

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