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BettiBlu's fruity rice salad with green asparagus

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Ingredients for 8 servings:

  • 500 g asparagus, green, fresh
  • 250 g rice
  • 1 can pineapple pieces (340 g drained weight)
  • 200 g cooked ham
  • 250 g salad cream (Miracel Whip)
  • Sugar
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Quick salad in spring

Cook the rice according to the instructions, drain, and refresh with cold water. Bring water to a boil with 1 teaspoon of salt and 3 teaspoons of sugar, add the asparagus, and cook for about 4-5 minutes until al dente. Drain and refresh under cold water. Cut into 1-1.5 cm long pieces, setting the heads aside. Cut the ham into small cubes. Drain the pineapple and add to the rice along with the ham and asparagus. Add the Miracle Whip and mix everything gently with a pinch of salt. Let the salad stand for at least 1 hour. Stir again just before serving, and finally scatter the asparagus heads over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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