Spinach Ham and Asparagus Salad Recipe
This is one of those salads that are simply irresistible and you might just end up eating more than your portion. Ham and Asparagus are served on a bed of spinach in a delightful manner and coupled with croutons and Parmesan garnish that makes it all the more delectable. It tastes best when served with baked potatoes and can be fulfilling enough as a meal. Our step by step guide has the details for you to surprise others and be applauded.
Preparation Time: 45 minutes
Serving Size: 2 persons
Utensils: oven, frying pan, mixing bowl, salad platters
Nutrition:
Calories: 410
Fat: 32 g
Cholesterol: 310 mg
Ingredients:
– 55 g (2 oz) crustless dark rye bread, cut into cubes
– 2 tbsp extra virgin olive oil
– 250 g (8½ oz) asparagus spears, cut into short pieces
– 2 garlic cloves, thinly sliced
– 4 shallots, cut into wedges
– 85 g (3 oz) Parma ham, trimmed of fat and torn into pieces
– 1 tbsp balsamic vinegar
– 2 tbsp lemon juice
– 1 tsp clear honey
– 250 g (8½ oz) baby spinach leaves
– few shavings of Parmesan cheese, about 15 g (½ oz) in total
– salt and freshly ground pepper for seasoning
Instructions
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1
Put the oven on a pre-heat of 200C. Spread 1 tablespoon olive oil roughly over the bread cubes and bake on a baking sheet for around five minutes.
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2
Heat the remaining 1 tablespoon in a frying pan and fry the Asparagus in a single layer for five minutes. Turn the Asparagus side over after five minutes and add the garlic and shallots. Stir everything together and fry for another two minutes. Add the ham now and fry everything for three more minutes.
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3
Use a spoon to scoop out everything into a bowl, leaving the cooking mixture behind in the pan. To the cooking juices in the pan, add the vinegar, lemon and honey and stir well to combine. Now add the spinach to this pan and cook on both sides until it appears wilted. Season with salt and freshly ground pepper.
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4
Arrange the spinach in two separate platters. Top them with the asparagus and ham mixture you had reserved in a separate bowl. Drizzle some cooking juices over the salad and scatter the croutons and Parmesan shavings all over for a delightful presentation. Arrange tomato slices on the sides to give more color (optional).
 crustless dark rye bread, cut into cubes
- 2 tbsp extra virgin olive oil
- 250 g (8½ oz) asparagus spears, cut into short pieces
- 2 garlic cloves, thinly sliced
- 4 shallots, cut into wedges
- 85 g (3 oz) Parma ham, trimmed of fat and torn into pieces
- 1 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tsp clear honey
- 250 g (8½ oz) baby spinach leaves
- few shavings of Parmesan cheese, about 15 g (½ oz) in total
- salt and freshly ground pepper for seasoningNext%20stop%3A%20Pinterest "Pin It")
