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Asparagus Cocktail      CD  HD  British     30mins

Serves 4     Cold  Pork  Vegetables  Alcohol  Hors d'oeuvre   Appetizer   Starter   Gluten Wheat  Free  Britain  Europe



225g/8oz Fresh Asparagus

100g/4oz Diced Ham

4 Pineapple Rings

8 tbsp Mayonnaise (check ingredients label)

1/2 teasp Cognac

2 tbsp Lemon Juice

Cayenne Pepper

2 Hard Boiled Eggs to garnish

Freshly chopped Parsley to garnish




1. Prepare the asparagus by cutting off any woody stems and washing under cold running water. Chop into 2.5cm/1 inch lengths then boil in salted water for 10 minutes or until just tender. Drain and cool.


2. Meanwhile, dice the ham and chop the pineapple rings.


3. Mix together the asparagus, ham and pineapple rings in a bowl.


4. Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top.


5. In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well. Divide equally between the glasses.


6. Garnish with slices of hard boiled egg and chopped parsley. Chill for 10 minutes.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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