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Asparagus and Ham Salad with
Herb Vinaigrette

 
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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Asparagus and Ham Salad with
Herb Vinaigrette

1/2 pound asparagus, peeled and trimmed
1/4 pound thinly sliced Westphalian ham,
or prosciutto
4 hard-boiled eggs, sliced
3 vine-ripened tomatoes, peeled, sliced
1 red or yellow bell pepper, cut into strips

Dressing:
3/4 teaspoon each: salt, sugar, and freshly
ground black pepper, or to taste
3 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
5 tablespoons vegetable oil
3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
2 tablespoons minced fresh tarragon
1/4 cup reserved asparagus cooking liquid

In skillet cook the asparagus in simmering salted water to cover for 6 to 8
minutes, or until it is just tender. Drain it in a colander, reserving some liquid for dressing, and refresh it under running cold water. Pat asparagus dry and
divide it among 6 salad plates. Arrange ham, egg slices, tomato slices, and
bell pepper strips on the plates.
Make the dressing:  In a small bowl combine the salt, sugar, pepper,
vinegar, and mustard. Add the olive oil and vegetable oil in slow stream,
whisking. Continue to whisk until dressing is emulsified. Add the parsley,
chives and reserved asparagus cooking liquid. Serve the salads with the
dressing passed separately. Serves 6.

Or, you may want to try one of our all-time favorite
dressings, from the acclaimed

German Cookbook:
A Complete Guide to Mastering
Authentic German Cooking
by Mimi Sheraton, 1972, Random House

Cooked-Vegetable Marinade
(Gekochte-Salat-Marinade)

About 1 cup

4 to 6 tablespoons white or wine vinegar
or lemon juice
1/2 teaspoon salt, or to taste
Pinch of sugar, or to taste
1/2 to 1 cup vegetable or white meat stock
1 tablespoon minced onion
One or more green herbs, such as borage, chives,
chervil, dill, tarragon, or parsley, to taste
3 to 4 tablespoons olive or salad oil

[This can be used in the same manner as vinaigrette, such as for the recipe above,
or as follows for cooked vegetables. Do try it with freshly cooked green beans!]

Combine all ingredients except oil and shake well in a bottle or mix in a
bowl. Pour over hot cooked vegetables and let stand at room temperature
15 minutes, unless otherwise stated in specific recipes. Add oil, toss lightly
through salad and again let stand at room temperature about 30 minutes.
 

Asparagus - The Royal Vegetable
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