Quick asparagus, ham and egg salad

By Annabelle Waugh
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Quick asparagus, ham and egg salad

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.



  • 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


  1. Arrange asparagus on platter; sprinkle with ham.
  2. Using coarse side of box grater, grate egg over top.
  3. 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.
  4. Garnish with dill and extra pepper, if desired.


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