A fresh salad with crisp asparagus, diced ham, and a light vinaigrette—great as a side dish or a light lunch.
Ingredients:
1 pound fresh asparagus, trimmed 1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 tablespoon dijon mustard 1/2 teaspoon salt
1/4 teaspoon pepper 1/2 teaspoon sugar
1 cup diced fully cooked ham
2 green onions, thinly sliced
Directions:
In a skillet, cook asparagus in a small amount of water until crisp- tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour.
Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover ad refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon.
