Asparagus and Egg Salad with Crispy Ham
Dive into a delightful Asparagus and Egg Salad topped with crispy ham that's just bursting with flavor! This vibrant dish combines tender asparagus and perfectly boiled eggs, drizzled with a zesty dressing for a refreshing kick. Ideal for those warm summer afternoons, it’s a protein-packed treat that will keep you satisfied and energized!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 jar of asparagus (also using the water from the jar)
- 1/2 clove of garlic
🥩Meat & Seafood(1)
- Crispy ham
🥛Dairy & Eggs(1)
- 2 boiled eggs
🫙Pantry Staples(1)
- Extra virgin olive oil
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Vinegar
👨🍳 Instructions
- 1
In a bowl, combine the asparagus with its water, the boiled eggs, a pinch of salt, olive oil, vinegar, and half a clove of garlic if you like. Blend well.
- 2
For the crispy ham, place slices between two sheets of paper and microwave for 30 seconds.
- 3
Serve the dish, breaking the ham into pieces and adding a bit of oil.
💡 Pro Tips
- ✓Shock boiled eggs in an ice bath for 5 minutes immediately after cooking to halt carryover cooking and prevent the sulfurous green-gray ring from forming around the yolk, which is caused by iron and hydrogen sulfide reacting above 180°F.technique5 minutes, below 180°F
- ✓Blanch asparagus in boiling salted water for exactly 2-3 minutes, then shock in ice water to lock in chlorophyll's bright green color and halt enzymatic breakdown that causes mushiness.timing2-3 minutes
- ✓Microwave ham slices between paper towels in 30-second increments rather than one long burst, since the fat renders and crisps through rapid moisture evaporation, but overheating causes uneven scorching due to microwave hot spots.equipment30-second intervals
- ✓Dress the asparagus and egg mixture with a 3:1 ratio of olive oil to vinegar, whisking briskly so the egg yolk's lecithin acts as an emulsifier, creating a creamy, stable dressing rather than separated oil droplets.ingredient3:1 oil to vinegar ratio
- ✓Add raw garlic only right before serving, not during cooking, because allicin—the compound responsible for garlic's pungent bite—is unstable and degrades within 10-15 minutes of exposure to air or heat.timing10-15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Asparagus and Egg Salad with Crispy Ham
Dive into a delightful Asparagus and Egg Salad topped with crispy ham that's just bursting with flavor! This vibrant dish combines tender asparagus and perfectly boiled eggs, drizzled with a zesty dressing for a refreshing kick. Ideal for those warm summer afternoons, it’s a protein-packed treat that will keep you satisfied and energized!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 jar of asparagus (also using the water from the jar)
- 1/2 clove of garlic
🥩Meat & Seafood(1)
- Crispy ham
🥛Dairy & Eggs(1)
- 2 boiled eggs
🫙Pantry Staples(1)
- Extra virgin olive oil
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Vinegar
👨🍳 Instructions
- 1
In a bowl, combine the asparagus with its water, the boiled eggs, a pinch of salt, olive oil, vinegar, and half a clove of garlic if you like. Blend well.
- 2
For the crispy ham, place slices between two sheets of paper and microwave for 30 seconds.
- 3
Serve the dish, breaking the ham into pieces and adding a bit of oil.
💡 Pro Tips
- ✓Shock boiled eggs in an ice bath for 5 minutes immediately after cooking to halt carryover cooking and prevent the sulfurous green-gray ring from forming around the yolk, which is caused by iron and hydrogen sulfide reacting above 180°F.technique5 minutes, below 180°F
- ✓Blanch asparagus in boiling salted water for exactly 2-3 minutes, then shock in ice water to lock in chlorophyll's bright green color and halt enzymatic breakdown that causes mushiness.timing2-3 minutes
- ✓Microwave ham slices between paper towels in 30-second increments rather than one long burst, since the fat renders and crisps through rapid moisture evaporation, but overheating causes uneven scorching due to microwave hot spots.equipment30-second intervals
- ✓Dress the asparagus and egg mixture with a 3:1 ratio of olive oil to vinegar, whisking briskly so the egg yolk's lecithin acts as an emulsifier, creating a creamy, stable dressing rather than separated oil droplets.ingredient3:1 oil to vinegar ratio
- ✓Add raw garlic only right before serving, not during cooking, because allicin—the compound responsible for garlic's pungent bite—is unstable and degrades within 10-15 minutes of exposure to air or heat.timing10-15 minutes