Creamy white asparagus, ham and mushroom salad
(2)
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.
gudde40
1 person made this
Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Extra time:2hr chilling ›
Ready in:2hr40min
- 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.
- Place the asparagus pieces in a salad bowl. Add diced ham and mushrooms.
- 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.
- Garnish the salad with hard-boiled eggs.
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