Old World Naturals Hickory Smokehouse Uncured Ham
with poached asparagus, sauce gribiche, and chopped egg

Servings 4-6
1 pkg. Hickory Smokehouse Uncured Ham
2 bunches asparagus
4 eggs
1 c. olive oil
1 orange zest and juice
10 cornichons
1 T. capers
1 tsp. tarragon
1 tsp. chives
1 clove garlic
1 large shallot
to taste salt & pepper

PREP THE HAM: Shave the ham as thinly as you can while retaining its structure.

PREP THE ASPARAGUS: Chop both bunches of asparagus into 1-inch pieces. Then blanch and shock them.

PREP THE EGGS: Boil the eggs for 12 minutes at a low simmer and then shock them in cold water. Then peel, chop, and refrigerate them right away.

Chop TARRAGON and CHIVES, (set aside). Chop SHALLOTS and GARLIC.
Drain and rinse CAPERS.
Drain and rinse CORNICHONS.
Grate ORANGE zest and juice.

COMBINE ALL GRIBICHE INGREDIENTS (except tarragon and chives) in food processor and pulse adding the olive oil in three stages, 1/3 at a time. Fold in the tarragon and chives.

MIX: ASPARAGUS and 2/3 SAUCE GRIBICHE together place in a serving bowl, top with shaved HAM and chopped EGG, drizzle the remaining SAUCE GRIBICHE on top and serve.

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