asparagus with crispy country ham and a dijon vinaigrette

Asparagus with country ham and a dijon vinaigrette combines salty and acidic flavors with fresh asparagus. I love making asparagus wrapped in prosciutto, but asparagus with country ham fits better on my Southern menus.

Mustard Vinaigrette

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 cup extra-virgin olive oil (I use Olinda Olive Oil)

Asparagus Salad

1 bunch green asparagus, trimmed

2 tablespoons plus 1 teaspoon extra-virgin olive oil*

Kosher salt, to taste

Freshly ground black pepper, to taste

5 oz thinly sliced country ham, cut into 1/4 inch ribbons

1/4 cup finely chopped fresh herbs, preferably flat leaf Italian parsley or lemon balm

To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, salt and pepper.

While whisking, slowly add in the olive oil until the vinaigrette is fully combined.

To make the salad: Preheat the oven to 400 degrees. Place trimmed asparagus on baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Roast for 12 to 15 minutes, until tender to your liking. I personally strive for asparagus to maintain a little bite.

While cooking asparagus, heat a teaspoon of olive oil in a medium skillet over medium-high heat. Add the ribbons of country ham, cook until ham is crispy, stirring occasionally. You should smell the ham cooking and hear it sizzling. When crispy, remove pan from heat and place country ham onto platter.

When asparagus is cooked and cooled to room temperature, place onto platter in your desired design. Drizzle with mustard vinaigrette then top with crispy ham. You do not need to use all of the vinaigrette.