Asparagus Ham Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Asparagus Ham Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Asparagus Ham Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound fresh asparagus, trimmed
• 1/2 cup olive or vegetable oil
• 1/4 cup cider or white wine
• vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 1 cup diced fully cooked ham
• 2 green onions, thinly sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, cook asparagus in a small amount of water until crisp- tender, about 6-8 minutes; drain well

Step 2: Technique & Execution

Cover and refrigerate for at least 1 hour

Step 3: Technique & Execution

Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well

Step 4: Technique & Execution

Cover ad refrigerate at least 1 hour

Step 5: Technique & Execution

Place asparagus in a serving bowl

Step 6: Technique & Execution

Top with ham, onions and dressing