Asparagus with Ham Vinaigrette

2015-02-11

 This recipe serves 6

Ingredients

  • 1 1/4 lbs asparagus, peeled and trimmed Asparagus, raw
  • 1/4 lb thinly sliced Westphalia ham or prosciutto
  • 4 large hard- boiled eggs, chopped Egg, whole, cooked, hard-boiled
  • 3 tomatoes, peeled, sliced Tomatoes, red, ripe, raw, year round average
  • DRESSING
  • 3/4 tsp salt Salt, table
  • 3/4 tsp sugar Sugars, granulated
  • 3/4 tsp pepper Spices, pepper, black
  • 3 Tbs white wine vinegar Vinegar, white wine
  • 3 Tbs Dijon style mustard Mustard, Dijon
  • 1/4 cup olive oil Oil, olive, salad or cooking
  • 5 Tbs vegetable oil Vegetable oil, canola
  • 3 Tbs minced fresh parsley Parsley, raw
  • 1 small sour gherkin, minced
  • 2 Tbs minced onion Onions, raw
  • Grated radishes and carrots

Method

Step 1

DRESSING:In a small bowl combine the salt, sugar, pepper, vinegar, and mustard, add oil in a stream, whisking and whisk until the dressing is emulsified. Add parsley, gherkins, onions and reserved chopped eggs, sieved. Drizzle over saladsDRESSING:In a small bowl combine the salt, sugar, pepper, vinegar, and mustard, add oil in a stream, whisking and whisk until the dressing is emulsified. Add parsley, gherkins, onions and reserved chopped eggs, sieved. Drizzle over saladsDRESSING:In a small bowl combine the salt, sugar, pepper, vinegar, and mustard, add oil in a stream, whisking and whisk until the dressing is emulsified. Add parsley, gherkins, onions and reserved chopped eggs, sieved. Drizzle over salads

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