White Asparagus with Serrano Ham and a Hazelnut Dressing
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Feeds 2 - 3 people 
Prep time 5m
Cook time 10m
Description
This is such an elegant spring dish, which makes the most of tender white asparagus. The spears are cooked until just tender and served with salty serrano ham and a nutty dressing. We love the slightly sweet, mustardy dressing on this dish, which is light but full of flavour.
- 500g white asparagus
- 5 slices serrano ham
- 25g hazelnuts
- 1 tablespoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chives, finely chopped
- Prepare the white asparagus by removing around ½ inch from the woody end of each spear, then peeling almost to the tip using a vegetable peeler.
- Cook the asparagus for around -8 minutes in boiling salted water, or until just tender.
- Combine the lemon juice, Dijon mustards, honey, some salt and olive oil in a jam jar or bowl and shake or whisk to emulsify.
- Lightly toast the hazelnuts in a dry frying pan and chop roughly.
- Arrange the white asparagus on a plate, top with the serrano ham and pour the dressing over. Scatter with the chopped hazelnuts and chives.
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