Asparagus Salad with Jamón Serrano and Mini Buffalo Mozzarella

The earthiness of asparagus, creaminess of buffalo Mozzarella and the saltiness of Jamón Serrano work wonders together. This salad can be served either hot or cold, so it’s a good one to have up your sleeve for the asparagus season. The heat destroy the purple pigment, so purple asparagus will eventually lose its colour and turn into deep green. So no worries, if you can't find purple asparagus, simply use the green one. Jamón Serrano can be a bit pricey, iuse normal ham if you want to.


800 g Asparagus (I used white and purple), trimmed and cut into 3cm pieces 3 tbsp White wine vinegar 5 tbsp Extra-virgin olive oil 1 tsp Maple syrup Sea salt and black pepper 200 g Mini Buffalo Mozzarella 100-150 g Jamón Serrano (or normal ham) 50 g Sundried tomatoes Basil leaves

Peel the white asparagus with a vegetable peeler. Cut off the fibrous ends on both varieties and cut into quarters lengthwise. Bring a pot of salted water to a boil. Blanch the asparagus for 3 minutes. Before draining the asparagus, reserve 100 ml of the cooking water and set aside.
Combine the cooking water with white wine vinegar, olive oil and maple syrup. Season with salt and pepper. Toss the asparagus with the dressing.
Drain the Mozzarella and cut the dried tomatoes in smaller slices.
Arrange the asparagus, Mozzarella, sundried tomatoe and Jamón Serrano on a platter and garnish with basil leaves.

11 comments:

Tom 16/3/25 12:25: ...I should try this as soon as the asparagus is ready in the garden.
DEZMOND 16/3/25 13:15: Very nice contrast with the dark plate. I had some quinoa for lunch today.
Lola Martínez 16/3/25 16:05: Puestos a elegir espárragos prefiero los trigueros y me parecerían igual de ricos en una ensalada como esta. Una mezcla estupenda junto a esa vinagreta.
Christine 16/3/25 16:17: Looks good
Ananka 16/3/25 18:17: Looks tasty and very healthy :-D
Anonymous 16/3/25 21:14: This is the perfect salad for us, as we leave for Spain soon. I plan to use a lot of Jamón Serrano when I am there, and I’m sure I can find the asparagus, too. Although I’ve never seen purple asparagus anywhere except for here in Tucson. This is a lovely salad, Angie.

And the feedrabbit worked! David (C&L)
Cooking Julia 16/3/25 22:44: A good spring salad that I would love to taste.
J.P. Alexander 16/3/25 23:15: Gracias por la receta. Te mando un beso.
Brian's Home Blog 16/3/25 23:27: WOW, that looks so darn good!
roentare 17/3/25 00:20: I just love asparagus in the recipe. It is like tasting spring
foodtravelandwine 17/3/25 01:24: I love this salad!....and I love that dressing!!.......Abrazotes, Marcela

The first and most important point to remember is that eating should be a pleasure--do not eat purely for health, you won't live much longer, but it will feel like an eternity. ~Mark Porter