R e c i p e s

Blacky Ham with Asparagus and Tomato Vinaigrette | Return to Main Menu

• Makes 4 servings

• 1.5kg green asparagus

• Salt, pepper

• 30g halved walnuts

• 1 onion

• 2 tomatoes

• 150ml white wine vinegar

• 1 -1 1/2 teaspoons sugar

• 75 ml olive oil

• 1 packet of Horgan's Blacky Ham

• Cherry tomatoes and basil for garnishing

Clean the asparagus and wash. Place in boiling water for 10-12 minutes.
Meanwhile, chop the nuts, leaving 2-3 halves for garnishing later.
Peel the onion and chop finely. Clean and wash the tomatoes.
Cut into quarters, remove the cores and cut into fine cubes.
Vigorously stir together the vinegar,salt, pepper and sugar, until all th sugar has dissolved.
Add the tomatoes, onion and nuts. Gradually blend in the oil.
Carefully remove the asparagus from boiling water and allow to drain. Arrange the asparagus and Blacky Ham on a plate.
Pour a little of the vinaigrette over the asparagus and serve the rest seperately.
Garnish with the remaining nuts, cherry tomatoes and basil to taste.