Asparagus and Ham with Mustard-Mint Vinaigrette
By America's Test KitchenPublished on September 15, 2011
Time
20 minutes
Yield
Serves 4 as a side dish
Ingredients
2 medium scallions, white parts only, minced2 tablespoons minced fresh mint leaves 1 teaspoon Dijon mustard 1 ½ tablespoons lemon juice from 1 lemon3 tablespoons extra-virgin olive oil 1 ¼ pounds asparagus, tough ends snapped off2 ounces deli ham, 1 piece, about ¼-inch thick
Instructions
- Either light a medium fire in grill or preheat broiler. Whisk scallions, mint, mustard, lemon juice, and oil, along with salt and pepper to taste, in medium bowl. Brush asparagus and ham with about 2 tablespoons dressing to coat lightly.
- Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes. Along with asparagus, grill or broil ham, turning once, until spotty brown, about 3 minutes total on grill or 4 minutes total under broiler.
- Cool ham slightly and cut into thin strips; toss with asparagus and remaining dressing. Transfer to serving platter, adjust seasoning with salt and pepper, and serve immediately.
Time
20 minutesYield
Serves 4 as a side dishIngredients
2 medium scallions, white parts only, minced
2 tablespoons minced fresh mint leaves
1 teaspoon Dijon mustard
1 ½ tablespoons lemon juice from 1 lemon
3 tablespoons extra-virgin olive oil
1 ¼ pounds asparagus, tough ends snapped off
2 ounces deli ham, 1 piece, about ¼-inch thick
Ingredients
2 medium scallions, white parts only, minced
2 tablespoons minced fresh mint leaves
1 teaspoon Dijon mustard
1 ½ tablespoons lemon juice from 1 lemon
3 tablespoons extra-virgin olive oil
1 ¼ pounds asparagus, tough ends snapped off
2 ounces deli ham, 1 piece, about ¼-inch thick
Ingredients
2 medium scallions, white parts only, minced
2 tablespoons minced fresh mint leaves
1 teaspoon Dijon mustard
1 ½ tablespoons lemon juice from 1 lemon
3 tablespoons extra-virgin olive oil
1 ¼ pounds asparagus, tough ends snapped off
2 ounces deli ham, 1 piece, about ¼-inch thick
Why This Recipe Works
In search of an asparagus recipe that produced beautifully browned, caramelized asparagus, we found that grilling and broiling work best on thin to medium-thin asparagus—no more than 5/8 inch thick. When we tried spears any thicker, they burned on the surface before they had a chance to cook through. For broiling, keep the pan about 4 inches from the heating element to allow even cooking. For grilling, a medium fire serves best.
Instructions
- Either light a medium fire in grill or preheat broiler. Whisk scallions, mint, mustard, lemon juice, and oil, along with salt and pepper to taste, in medium bowl. Brush asparagus and ham with about 2 tablespoons dressing to coat lightly.
- Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes. Along with asparagus, grill or broil ham, turning once, until spotty brown, about 3 minutes total on grill or 4 minutes total under broiler.
- Cool ham slightly and cut into thin strips; toss with asparagus and remaining dressing. Transfer to serving platter, adjust seasoning with salt and pepper, and serve immediately.
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