CD HD British 30mins
4 Cold Pork Vegetables
Alcohol Hors d'oeuvre Appetizer
Starter Gluten Wheat Free Britain Europe
tbsp Mayonnaise (check ingredients label)
tbsp Lemon Juice
Hard Boiled Eggs to garnish
chopped Parsley to garnish
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.
Meanwhile, dice the ham and chop the pineapple rings.
Mix together the asparagus, ham and pineapple rings in a bowl.
Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus
mixture on top.
In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix
well. Divide equally between the glasses.
Garnish with slices of hard boiled egg and chopped parsley. Chill for 10 minutes.
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