Quick asparagus, ham and egg salad

By Annabelle Waugh

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Easter leftovers often include baked ham and hard-cooked eggs. This fresh, vibrant salad uses both, plus a few additional fresh flavours that will carry you right into spring. If you don’t have cooked asparagus on hand, blanch it in boiling salted water until tender-crisp, three to five minutes; refresh under cold water to quickly stop the cooking process.

SERVES

10 Mins

Ingredients

1 pound (450 grams) asparagus, trimmed, cooked and cooled
1/2 cup diced leftover baked smoked ham
1 hard cooked egg, peeled
4 teaspoon lemon juice
1/2 shallot, minced
2 teaspoon grainy mustard
1 teaspoon chopped fresh tarragon
Salt and pepper, to taste
2 tablespoons olive oil
Dill sprigs for garnish

Directions

Arrange asparagus on platter; sprinkle with ham.
Using coarse side of box grater, grate egg over top.
In bowl, whisk together lemon juice, shallot, mustard and tarragon; season with salt and pepper, to taste. Gradually whisk in oil. Drizzle dressing over salad.
Garnish with dill and extra pepper, if desired.