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Asparagus Ham Salad

 Asparagus Ham Salad
I received this recipe from a home economics teacher and now I serve it every spring time when the asparagus is fresh. I love it for lunch.—Jean Graf-Joyce, Albany, Oregon
5 ServingsPrep/Total Time: 25 min.


  • 3 cups water
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups cubed fully cooked ham
  • 1-1/4 cups shredded Swiss cheese
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 1 tablespoon sesame seeds, toasted
  • 1/2 cup Italian salad dressing
  • 5 large lettuce leaves
  • 1 large tomato, cut into thin wedges


  • In a large saucepan, bring water to a boil. Add asparagus; cover and
  • boil for 3 minutes. Drain and immediately place asparagus in ice
  • water. Drain and pat dry.
  • In a large bowl, combine the ham, cheese, mushrooms, onion and sesame
  • seeds. Add asparagus. Drizzle with dressing and toss to coat. Spoon
  • onto lettuce-lined serving plates; top with tomato wedges. Yield: 5
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 319 calories, 22 g fat (8 g saturated fat), 56 mg cholesterol, 1,213 mg sodium, 9 g carbohydrate, 2 g fiber, 21 g protein.

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Asparagus Ham Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.