20 Asparagus Spears-tough bottoms trimmed, peeled if larger spears
8 Each Honey Ham Slices-sliced thin
¼ C. White Balsamic Vinegar
1 Tbsp. Honey
2 tsp. Dijon Mustard
2 tsp. Fresh Tarragon-chopped
2 tsp. Orange Zest
1 Tbsp. Fresh Orange Juice
½ Cup Extra Virgin Olive Oil
Salt and Black Pepper to Taste
Bring large pot of salted water to a rapid boil, and add the asparagus in four separate batches (5 spears at a time) boiling for about 1 minute just until barely tender, check by tasting one for your desired tenderness.
When tender, shock by placing asparagus in a bowl of ice cubes and water to stop cooking.
Drain, and reserve cold in refrigerator.
For dressing, whisk together in bowl the vinegar, honey, mustard, tarragon, orange zest and juice until smooth.
Gradually add the olive oil while whisking to make smooth and emulsified. Season to taste with salt and black pepper.
To assemble salad, lay out 2 ham slices per plate, and place 5 spears of asparagus on each slice, and roll the ham around the asparagus.
Repeat with the other servings. Drizzle the vinaigrette all over and serve.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
