Recipe for: Warm asparagus and cured ham salad with arugula - photo 1
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Recipe for: Warm asparagus and cured ham salad with arugula

Salads Fusion cuisine 40 min Medium 6 wyświetleń ~12.79 PLN * - (0)
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Description

Warm asparagus and cured ham salad with arugula is a light, spring composition that combines fresh, green seasonal accents (asparagus, sorrel) with the intense, salty aroma of cured ham. The dish has a distinct temperature contrast: warm, slightly browned asparagus and ham are arranged on a cool base of arugula and sorrel, while a sweet and spicy dressing with honey and mustard ties the flavors together. It works exceptionally well as an appetizer for a spring gathering, a light lunch, or a side dish for roasted young potatoes or pearl barley. Visually, the dish is striking: light green asparagus with slightly browned tips, deep pink ham, and dark green arugula, drizzled with a glistening dressing and sprinkled with nuts and cheese shavings.

Ingredients Used

Ingredients (13)

Servings:
4
  • Asparagus 400 g
  • Dry-cured ham 150 g
  • Arugula 100 g
  • Sorrel 50 g
  • Butter 20 g
  • Rapeseed oil 30 g
  • Mustard 15 g
  • Honey 15 ml
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Parmesan cheese 30 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~12.79 PLN (3.20 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula and sorrel under cold, running water. Place the leaves in a salad spinner and spin for 15-20 seconds or gently dry with a clean paper towel. Check the leaves: they should feel dry to the touch, without shiny droplets of water, so the dressing does not dilute the salad.

Ingredients: Arugula, sorrel
Use a salad spinner or a large bowl and paper towel. If the leaves are very wet, the dressing won't stick evenly.

Preparing asparagus

2

Trim the woody ends of the asparagus: take a single stalk in two places and bend it until it breaks - the breaking point will indicate the tender, edible part. Repeat for the remaining stalks. If the stalks are thick, cut them in half lengthwise. Cut the stalks into pieces 4–5 cm long, saving the nice tips for decoration.

Ingredients: asparagus
To snap off, use your hand to break the stem close to the tip; this is the safest method. A cutting board and a sharp knife are essential.

Dressing

3

In a small bowl, combine canola oil (30 g), mustard (15 g), honey (15 g), and lemon juice (30 ml). Add salt (2 g) and black pepper (1 g). Whisk vigorously for about 30–45 seconds until the dressing becomes slightly thick and silky (the emulsion should have a uniform, slightly cloudy consistency). Taste and adjust seasoning with an extra pinch of salt or a bit more lemon juice if needed.

Ingredients: Rapeseed oil, Mustard, Honey, Lemon juice, Salt, Black pepper
Use a small whisk or a jar with a lid (close it and shake for 20–30 seconds). If the dressing separates, add a teaspoon of mustard and mix again.

Frying asparagus and ham

4

Heat a large skillet (preferably 26–28 cm) over medium-high heat. Add butter (20 g) and wait about 30–45 seconds until it melts and starts to foam slightly, but does not brown. Add the chopped asparagus and spread them in a single layer. Sauté for 4–6 minutes, turning with tongs every 1–2 minutes, until they are bright green, with slightly browned edges and tender when pierced with a fork. In the last 60 seconds, add slices of cured ham to the skillet just to warm them gently and release their aroma — do not cook too long to avoid them becoming dry, unless you want them crispy.

Ingredients: Butter, asparagus, dry-cured ham
Use a heavy-bottomed pan and a wooden spoon or tongs. Signs of proper frying: the asparagus is intensely green and slightly tender; if they start to blacken, reduce the heat.

Salad assembly

5

In a large bowl, gently toss the arugula and sorrel with half of the prepared dressing — use kitchen gloves or two spoons to gently turn the leaves for 10–15 seconds. Transfer the mixture to plates or a large serving dish. Arrange the warm asparagus and slices of warmed ham on top. Drizzle with the remaining dressing to add shine and flavor.

Ingredients: Arugula, sorrel, asparagus, dry-cured ham, Rapeseed oil, Mustard, Honey, Lemon juice
Do not mix the leaves too long after adding the dressing – 10–15 seconds is enough to prevent them from wilting. Use a large bowl and gentle folding motions.

Finishing and serving

6

Optionally sprinkle the salad with Parmesan cheese shavings (30 g) and toasted pieces of walnuts (30 g). If using walnuts: toast them for 2–3 minutes in a dry pan until they become fragrant and lightly browned. Serve immediately while the asparagus is still warm — the salad is best fresh, with warm ingredients contrasting with the cool leaves.

Ingredients: Parmesan cheese
To make cheese shavings, use a vegetable peeler. Additionally, you can add Parmesan cheese or walnuts to enhance the flavor and texture.

Fun Fact

💡

In kitchens of regions with a spring rich in wild herbs (like sorrel), they are combined with young vegetables and cold cuts — the contrast of temperatures and textures is a classic way to highlight seasonal flavors.

Best for

lunch wiosenny przystawka na przyjęcie lekki obiad

Tips

🍽️ Serving

Serve immediately while the asparagus is still warm. It pairs well with roasted young potatoes or pearl barley. If Parmesan cheese is used, add it just before serving to preserve its aroma.

🥡 Storage

Salads with warm ingredients are best eaten immediately. If there are leftover ingredients, store the arugula and dressing separately in an airtight container in the fridge for up to 24 hours; heat the asparagus and ham in a pan for 1–2 minutes before assembling. Do not freeze.

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