White Asparagus with Black Forest Ham

 

For the asparagus:

• 1 lb fresh white asparagus
• 1 large ripe avocado
• 1/2 cup oil and vinegar dressing
• 4 ripe round or plum tomatoes skinned
• 4 large fresh Basil leaves shredded
• 8 slices wafer-thin Black Forest ham
• 1 tbsp chopped fresh chives
• sea salt and freshly ground pepper

For the Oil and Vinegar Salad Dressing:

• 4 oz rapeseed or vegetable oil
• 4 oz olive oil
• 4 oz white wine or apple vinegar or half of each
• 1/2 tsp sea salt
• 1 tsp  mustard
• 1 tsp  honey 
• 1/4 tsp freshly ground pepper

• Trim the bottoms of the asparagus stalks and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready.
• Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain.
• Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing and mix in the basil.
• Arrange 2 slices of ham on each of four large plates. Divide the asparagus, tomato and avocado between the plates. Drizzle the last of the dressing over the asparagus and sprinkle over the chives. Season with coarsely ground pepper and serve.

For the Oil and Vinegar Salad Dressing:

• This dressing is a good all-purpose recipe for green leaf, potato, pasta and mixed vegetable salads. Makes 1 1/4 cups.
• Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving.

• ENJOY YOUR MEAL