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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

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Ingredients:

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

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Instructions

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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.

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

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

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

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

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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

Saut�� - 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.

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Freezing/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Saucepan

Wooden or Plastic Spoon

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