Jambon et Asparagus

Sherry Mustard Vinaigrette
  • 4 tsp – Water
  • 4 tsp – Dijon Mustard
  • 2 TLSP – Sherry Wine Vinegar
  • 2/3 Cup – Canola Oil
  • Salt and Pepper to taste

Combine vinegar, mustard, water, salt and pepper in a bowl. Whisk Together
Combine oils. Drizzle into vinegar mixture in a quick steady stream, whisking to emulsify.


  • 3 slices of Speck
  • 4 peeled and blanched asparagus
  • 2 poached eggs
  • 2 ounces of frisee lettuces
Arrange asparagus on a plate and drape Speck over the asparagus.
In a mixing bowl, combine some of the vinaigrette with the frisee and toss to coat.
Mound the salad over the asparagus.
Place poached eggs over salad

Bistro Niko is one of my favorite places to introduce my nieces to French cuisine. They love that we dress up and sample dishes like pate and fromage, which is, of course, just French cheese. One of our favorite dishes is the Prosciutto di Parma with jumbo asparagus. It is so simple and light and such a perfect combination or ingredients that even my nieces ate their vegetables! would love to have this recipe to seeifican make this with them. – Mylan McEwan, Atlanta

Bistro Niko is the Buckhead Life Restaurant Group’s take on a French bistro, serving favorites like char-cuterie, coquilles Saint-Jacques and cog au vin. Executive chef Gary Donlick says this dish was added to the menu a few years ago when the spring asparagus season started. “The combination of great prosciutto and asparagus with the Dijon vinaigrette and poached egg is classic French, and it has turned into a special dish that we haven’t taken off the menu. We use a hand-cranked prosciutto slicer. Prosciutto sliced this way is amazing because electric meat slicers spin too fast, causing the fat in the ham to heat up, which changes the flavor.”

If you can’t find jumbo asparagus, prepare the dish as we did with more slender asparagus and just add a few more to the plate.

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