Best Asparagus Parma Ham Salad Recipes

Crispy Parma Ham and Asparagus Salad image

Provided by Lene8655

Categories Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

6 eggs
250 g asparagus
25 g butter
1/2 lemon, juice of
8 slices parma ham, about 85g
salt & freshly ground black pepper

Steps:

Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
Drain the eggs and asparagus and cool under cold water.
Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.

Nutrition Facts : Calories 170, Fat 12.6, SaturatedFat 5.6, Cholesterol 330.6, Sodium 149.6, Carbohydrate 3.7, Fiber 1.3, Sugar 1.5, Protein 11

ASPARAGUS & PARMA HAM SALAD image

Categories Cheese

Number Of Ingredients 6

1 large bunch fresh asparagus
4 large slices Parma ham or prosciutto
5 tablespoons extra-virgin olive oil
2 tablespoons good-quality, thick
balsamic vinegar
Fresh buffalo mozzarella

Steps:

You will need enough asparagus to end up with 2 large or 4 smaller stalks per person. Peel very large asparagus with a vegetable peeler and trim, wash and dry them all. Remove any woody sections of stalks. Cut the Parma ham into enough pieces to wrap each stalk. Heat a griddle pan or light a grill to medium heat. Brush asparagus all over with olive oil and grill on all sides, turning frequently, until soft all the way through and very slightly blackened on the outside. Cool, then wrap each stalk in Parma ham and arrange on a dish. Sprinkle with balsamic vinegar, olive oil and salt and pepper to taste, then tear the mozzarella into pieces, scatter on top and serve at once.