Asparagus Salad With Lemon And Garlic Mayonnaise

Asparagus Salad With Lemon And Garlic Mayonnaise

Ingredients

Serves: 4

• 1 kg medium–thick white asparagus
• 1 teaspoon sugar
• generous pinch of salt
• 200 g smoked ham, trimmed of excess fat
• fresh parsley, for garnish
• Lemon and garlic mayonnaise:
• 1 clove garlic, roughly chopped
• 1/2 teaspoon salt
• 1 medium egg yolk
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 2 tablespoons lemon–flavoured olive oil
• 1/2 cup (125 g) yoghurt
• salt and ground white pepper

Preparation method

Prep: 15 minutes | Cook: 20 minutes

1. Remove woody ends from asparagus. Peel stalks thinly. Half fill a large saucepan with water, add sugar and salt and bring to a boil. Add asparagus, cook 18 to 20 minutes, depending on thickness, or until crisp–tender. Remove asparagus from pan. Drain; keep warm until serving.

2. Cut ham into wide strips and arrange over base of serving dish.

3. To make lemon and garlic mayonnaise, pound garlic and salt to a fine paste in a medium bowl. Add egg yolk and 1/2 tablespoon lemon juice. Whisk vigorously until thickened.

4. Whisk both olive oils into the mixture, drop by drop, until it starts to thicken. Add remainder in a thin, steady stream until well combined. Add yogurt and remaining lemon juice. Season to taste with salt and white pepper.

5. Place asparagus on top of ham, coat with a little mayonnaise and sprinkle with parsley leaves. Serve remaining mayonnaise in a separate bowl.

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