Spring Asparagus Salad with Potatoes, Ham, and Gruyère

I always look forward to the first weeks of spring and the appearance of fresh, local asparagus in the stores. The spears are beacons of the new season and bring beautiful color to meals. This salad that features fresh, crisp-tender asparagus alongside new potatoes, ham, and Gruyère cheese has been a fixture of springtime menus at our house for over two decades. Perfect for a light dinner or special lunch, it’s a keeper of a recipe.

Every time I make this salad, I’m happily surprised at how just a few ingredients can create something so special. Fresh spring asparagus is the showcase, but the supporting actors play important roles, too. A few small potatoes, cooked until they’re just done, create tender discs that play against the asparagus well. Quickly boiling the spears then draining them keeps their color bright and texture snappy. For the ham, I ask the deli  for 1/4-inch slices of an smoked ham and then have the easy task of cutting it into thin planks. Gruyère brings a velvety note to the salad that  makes it really special. I splurge on the cheese, but Swiss would fit in just fine, too.

Besides celebrating spring, this salad brings together tastes and textures that complement each other brilliantly. The just-crisp stalks of asparagus contrast with the silky potato slices. At the same time, the smoky, slightly sweet ham and nutty Gruyère fill out the flavor. It’s all harmonized through the mustardy vinaigrette with its hint of shallot and basil.

Served over some fresh salad greens, this salad makes for an easy and tasty celebration of spring.

Spring Asparagus Salad with Potatoes, Ham, and Gruyère

Sunnyside Cook

Dawn Dobie

A salad that highlights springtime asparagus and is easy to put together.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 10 ounces small red potatoes
• 1 1/2 pounds fresh asparagus spears trimmed and cut into thirds
• 1/2 pound ham cut in strips 1/4 inch X 1/4 inch X 1 inch
• 5 ounces Gruyère or Swiss cheese cut in strips 1/4 inch X 1/4 inch X 1 inch
• 1 shallot minced
• 1 1/2 tablespoons apple cider vinegar
• 4 teaspoons Dijon mustard
• 1/4 teaspoon dried basil
• 4 1/2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 2-4 cups salad greens

Instructions

 

• Cook potatoes by placing in saucepan of cold water to cover by 1 inch. Boil until just tender, about 15 minutes. Drain and cool slightly. Slice potatoes into 1/4 inch-thick rings.
• Refill saucepan with water and bring to a boil. Add 1 teaspoon of salt. Boil the asparagus pieces for 2-3 minutes, until crisp-tender. Empty into colander and rinse with cold water. Drain well. Transfer to kitchen towel or paper towel to dry thoroughly.
• Meanwhile, combine shallots with vinegar and allow to sit for about 5 minutes. Add mustard and basil and whisk to combine. Pour olive oil into mustard mixture in a steady stream, whisking to combine. Season with salt and pepper.
• Place potatoes in large, wide bowl and add about half of the vinaigrette. Carefully use large spoon to distribute vinaigrette over surfaces of potato slices. Add asparagus, ham, and Gruyère to bowl. Pour in remaining dressing and toss to blend. Taste to see if more basil, salt, or pepper is needed.
• Serve over salad greens of your choice.

Notes

Salad can be prepared up to 4 hours in advance. Allow it to stand 15 minutes at room temperature before serving.

Recipe doubles easily.