asparagus salad egg ham

Francine cooks a spring asparagus salad at Kitchen Champion

Estimated reading time: 3 minutes

I made my first fun movie. The plan is to do this more often later and eventually to make a nice new film every month. During these films we will show you how to make inspiring dishes quickly and easily. So Delicious Happen with an asparagus recipe, asparagus salad egg ham! Francine cooks a spring asparagus salad at Kitchen Champion

Today I have a delicious recipe for you that is perfect for spring. It's a spring asparagus salad with egg and ham. This is a classic combination that always tastes good. It is a fresh and light dish that you can make quickly and easily. You can eat it for lunch or as a side dish with a piece of meat or fish.

Asparagus is one of my favorite vegetables. They are healthy, tasty and versatile. You can boil, bake, grill or roast them. You can also eat them raw in a salad or use them in a soup or quiche. Asparagus has a unique, fresh taste and crisp texture. They are also rich in fiber, vitamins and minerals.

For this salad I use green asparagus. You don't have to peel them and they have a slightly stronger taste than white asparagus. I cut them into small pieces and boil them briefly in water with salt. Then I rinse them with cold water to stop the cooking process. This way they stay nice and crispy.

The other ingredients for this salad are very simple. I use potatoes, eggs, serrano ham, tomatoes, basil, olive oil and balsamic vinegar. I cut the potatoes into cubes and also boil them briefly in water with salt. I hard boil the eggs and cut them into wedges. I cut the serrano ham into strips and halve the tomatoes. I chop the basil finely and mix it with the olive oil and balsamic vinegar into a dressing.

Serrano ham is a type of Spanish ham made from pork. It is known for its salty, smoky flavor and firm, yet soft texture. Serrano ham is often served as an appetizer or used as an ingredient in salads, pastas and pizzas. It is also considered an essential part of Spanish tapas culture.

asparagus salad egg ham

When everything is ready, I mix the potatoes, asparagus and ham with the dressing in a large bowl. I divide the eggs and the tomatoes over it and garnish with some extra basil leaves. And my spring asparagus salad is ready!

I hope you like this asparagus recipe as much as I do. It is a wonderful way to enjoy spring and the asparagus that are now widely available. Let me know what you think in the comments below or on my social media channels. I always enjoy reading your comments and watching you make my recipes. Don't forget to use #deliciousehappen if you make something from my blog, so I can see it too.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

asparagus salad egg ham

Spring asparagus salad

Francine cooks a delicious spring asparagus salad at Keuken Kampioen.

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4.9 of 16 comments
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Hallway: Main dish
Kitchen: Dutch
Keyword: asparagus
Preparation time: 10 minutes
Preparation time: 10 minutes
Servings: 2 people
calories: 377kcal
Author: Francine
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You need:


  • 250 gram romance
  • 1 tablespoon sugar
  • 6 tablespoons extra virgin olive oil
  • 800 gram waxy potatoes
  • 500 gram green asparagus
  • 3 eggs
  • 15 gram basil
  • 160 gram serrano ham
  • 2 tablespoons white balsamic vinegar

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First preheat the oven to 120°C.
  • Then cut the fresh tomatoes in half and place them flat side up in the baking dish. Then sprinkle with sugar and, if desired, salt. Drizzle with 2 tablespoons of oil. Place the dish in the oven for about 1 hour. Finally let it cool down.
  • Meanwhile, peel the potatoes and cut them into 1cm cubes. Boil the potatoes for 5 minutes in salted water. Then drain and rinse with cold water and place in a bowl.
  • Remove the woody underside of the asparagus and cut the asparagus into small 1 cm pieces. Then cook them for three minutes. Drain and rinse with cold water and place in the dish with the potato.
  • Boil the eggs for six to eight minutes. Set aside a few basil leaves and finely chop the rest. Then cut the ham into small strips.
  • We make a dressing from the finely chopped basil, the rest of the oil and the vinegar. Season it with salt and pepper. Then mix the ham and dressing through the potato and asparagus.
  • Finally, cut the eggs into wedges and divide them over the salad with the tomatoes. You can use the reserved basil leaves later to garnish.
  • I hope this recipe from Francine cooks at Keuken Kampioen will taste good to you.
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