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Grilled Asparagus with Country Ham and Mustard Vinaigrette
recipe

Grilled Asparagus with Country Ham and Mustard Vinaigrette

Serves: 3 to 4

Hands On Time: 

Total Time: 

Ingredients

Mustard Vinaigrette
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
 
Asparagus Salad
1 bunch green asparagus, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups halved grape tomatoes
12 paper-thin slices country ham or prosciutto
1 (0.75-ounce) package fresh chives, cut into 1-inch pieces

Instructions

To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, salt and pepper. While whisking continuously, slowly drizzle in the olive oil until the vinaigrette is emulsified.
 
To make the salad: Heat a grill or grill pan to medium-high heat. In a large bowl or baking dish, toss the asparagus with the olive oil and season lightly with salt and pepper. Grill, turning occasionally, until the asparagus is lightly charred on all sides, about 8 minutes. Transfer the asparagus to serving plates. 

Evenly divide the tomatoes and country ham on top of the asparagus on each plate, then top with a sprinkling of chives. Drizzle each plate with 2 to 3 tablespoons of the mustard vinaigrette and serve.


About the recipe

Bitter asparagus and salty country ham are a match made in heaven. Having mustard as the dominant flavor in the vinaigrette limits the sweetness in the dish, keeping the asparagus in check. You can either serve the salad while the asparagus is still warm or refrigerate the asparagus after cooking and serve chilled.
 
The size of the asparagus will dictate the cooking time. Thin, “pencil” asparagus will take less time than the thicker “jumbo” asparagus. A happy medium would be to use asparagus labeled “standard.”

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