Empty My Fridge
White asparagus = Spring
Ingredients
- Asparagus3–4 spears per person as a side
- Serrano ham40 g
- Dijon mustard1 tbsp
- Extra virgin olive oil2 tbsp
- Honey¾ tbsp
- Lemon
- Chive
- Saltto taste
Instructions
- Bring a large pot of salted water to the boil.
- Whisk together the Dijon mustard, olive oil, lemon juice and honey, and season with salt.
- Cut 3 to 4 cm off the bottom of the asparagus. If it still feels woody, trim a little more.
- Boil the asparagus for 2 to 3 minutes, until just cooked but still with some bite.
- Toss the asparagus in the dressing, lay the serrano ham on top, and garnish with finely cut chives.
Summarized from Andy Cooks's video. Watch it for the details.
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