Asparagus and Ham Salad Recipe

Tired of always preparing the same salads? Well, it’s over! On this occasion we have decided to make a warm salad with vacuum-packed wild asparagus and using temperatures below 100ºC. Yes, it is much easier than it seems and the result is spectacular. Keep reading and discover how to prepare this asparagus and ham salad.

Ingredients to make Asparagus and Ham Salad:

• 500 grams of wild asparagus
• 4 units of Eggs
• 4 slices of Serrano ham
• Truffle oil or truffle essence
• Black truffle
• 1 pinch of flake salt
• 1 jet of olive oil

How to make Asparagus and Ham Salad:

In addition to the above ingredients, to make this asparagus and ham salad you will need to gather the following utensils:

• Vacuum bags
• Vacuum packing machine
• Thermometer

We start by putting a pan with water to heat until it reaches 75ºC and then cook the eggs.  The ideal is to cook the eggs in a pot large enough to also include the asparagus.

The next step will be to peel the wild asparagus with a peeler or knife, from below the bud to the foot of the stem. Look at the photo to peel them in the same way.

We take the bag and introduce the asparagus. I recommend using the approved and quality bags for vacuum packaging. On the other hand, I write down the temperature and time with an indelible marker to avoid forgetting these data.

We add a thread of olive oil and vacuum pack them with the machine. On the other hand, when the water that we have on the fire reaches 75ºC, we put the eggs in a bag and submerge them for 13 minutes. It is not necessary to use a vacuum bag, a freezer bag is enough.

Trick: If you notice that the bag floats, open it to let the air out or put two tablespoons inside.

While the eggs are cooking, take a tray and line it with kitchen paper. On the paper, place the slices of ham and cover them with another layer of kitchen paper. Put the tray in the microwave for 30 seconds and check the ham. You should give it 30-second sessions until you notice that it has lost all its moisture. It usually takes about two minutes.

We raise the temperature of the water to 88ºC and submerge the bag of asparagus when it has reached it. We left them four minutes.

When we have all the ingredients ready, we can prepare the warm salad. Cut the wild asparagus, place them in a bowl and dress them with olive oil, salt flakes and a little truffle oil. Mix and distribute them on the different plates.

Crack the eggs and carefully place them on the plates, one per person. Then, cut the slices of ham with your hands and distribute the pieces evenly.

And finally, we grate some black truffle and sprinkle it on top of the asparagus and ham salad. Without a doubt, delicious! Serve it.