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Whenever asparagus comes into season, I can't wait to throw together this salad loaded with eggs and ham. The crisp white spears, salty ham slices, rich boiled eggs, and a zesty fresh herb dressing? It’s perfect for a chill lunch or wows everyone at a barbecue. Super simple to make, super refreshing, and it’s easy to set up ahead of time so you can just hang out and eat with your favorite people.
The first time I tossed up this salad was for a big family cookout, and now folks ask for it every year. The kids especially go nuts for how the ham and eggs taste together with the asparagus.
Ingredients
- Basil: Pops color and sweet scent all over—just grab fresh leaves
- Salt and a pinch of sugar: Balances all the flavors
- Fresh squeezed lemon juice: Brings brightness and makes everything taste lively squeeze it right at the end
- Butter for steaming: Makes things silky and shiny—go for organic if possible
- Spring onions: Toss in tons of flavor and a little bite, fresher is better
- Eggs: Fill you up and make things creamy—bigger eggs work best
- Parmesan: Adds strong flavor—freshly shaved is tastiest
- Cooked ham: For saltiness—good quality with less fat is tops
- White asparagus: The fresh crunch and mild taste—choose thick stalks, check for freshness
For the dressing
- Salt and pepper: Finish to taste
- Lemon juice again: Adds a little tang to the mix
- Olive oil: Makes everything smooth—use good extra-virgin if you can
- Herbed crème fraîche: Creams it all together, pick one with real herbs
Step-by-step directions
- Serve it up:
- This tastes awesome with some crusty baguette or, if you want it low carb, just eat as is. Try it cooled off and let it sit to build up even more flavor.
- Add the rest:
- Now toss in the ham cubes, eggs, rings of spring onion, heaps of parmesan, and torn basil. Mix gently so everything stays light and you get a good bite each time.
- Fold in the asparagus:
- Scoop the steamed asparagus straight into the bowl and add a splash of the melted butter if you like. Stir everything together.
- Whip up the dressing:
- Stir herbed crème fraîche, olive oil, and lemon juice in a big salad bowl. Throw in salt and pepper till it tastes just the way you like it.
- Chop and prep:
- Dice up the ham, slice spring onions including the green parts into little rings, shave down the parmesan, and tear up the basil leaves after washing.
- Cook and get eggs ready:
- Boil your eggs till hard—about nine minutes will do it. Run them under cold water, peel, quarter, then chop each quarter in half so they're easy to grab with a fork.
- Steam the asparagus:
- Melt the butter in a big pot, add the asparagus chunks, season with salt, squeeze of lemon juice, and a sprinkle of sugar. Pop the lid on, steam on medium heat for ten minutes, stir a few times, and don’t let it go soft—it should have a little snap.
- Get the asparagus ready:
- Peel the spears really well, chop off the tough ends, and slice into bite-sized pieces. Try to prep them as fresh as you can.
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Good to know
Loaded with protein from the eggs and ham
Asparagus brings tons of vitamins and minerals
Easy to prep ahead and awesome to bring along
Can’t get enough of the parmesan—some of our biggest table squabbles are over the last shavings! Always gives me those throwback feelings to family grill nights outside as a kid.
Keeping it fresh
If you’ve got leftovers, just pop them in an airtight container in the fridge for a day or two, no worries. The flavors get even better when they sit together for a bit. Hold back any fresh herbs until you’re ready to eat so they stay crunchy.
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Ingredient swaps
No ham around? Smoked or air-dried ham works too. Want it meat-free? Use seared mushrooms or sautéed tofu cubes. If you’re out of crème fraîche, just stir some yogurt with a spoonful of quark—works great!
Serving ideas
Goes perfectly with anything off the grill—chicken, steak, fish, whatever. Also makes a tasty starter to any springtime dinner. Or just keep it simple and eat it with slices of warm baguette or some big crunchy croutons.
Cultural background
From April through June, white asparagus is a real event across Germany. Part of the food tradition here. This salad is a new twist on the old-school asparagus and hollandaise combo, only lighter and brings more fun to the table.
Frequently Asked Questions
- → How long should I cook the asparagus?
Let the asparagus simmer with butter and lemon juice covered for around ten minutes. Make sure it stays a bit snappy.
- → Can I swap for green asparagus?
Yep, green asparagus works great too. It might need a little less time on the stove.
- → Will this work at a BBQ?
Totally! All those fresh flavors make it perfect for any grill party.
- → Can I prep the salad ahead?
You sure can. Mix everything and only toss with the dressing right before serving.
- → What goes well as a side?
Fresh baguette's awesome, or you can just dig in as is if you want fewer carbs.