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TribecaChef
Spring salad with green asparagus, ham and egg
Salad of green asparagus, ham, egg and watercress with dressing of lemon, honey and olive oil
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Ingredients
Directions
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Wash asparagus and cut approx. 2-3 cm woody ends from the bottom. Cut asparagus into 3 equal pieces. Cook asparagus in pan with plenty of boiling water and salt in 5 to 8 minutes al dente. Pour asparagus and cool.
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Boil eggs hard in about 10 minutes and rinse and peel under cold water. Cut eggs each into four equal parts. Cut leg ham into thin strips.
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Beat in a bowl of oil, lemon juice and honey until dressing. Season with salt and pepper. Cover ingredients until use and store in refrigerator.
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Remove coarse stalks of watercress and distribute sprigs of watercress over coupes.
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Place asparagus, egg wedges and strips of ham on top and sprinkle lemon dressing over them.
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Nutrition
240Calories
Sodium27% DV640mg
Fat29% DV19g
Protein22% DV11g
Carbs2% DV6g
Fiber76% DV19g
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