How to make it

  • Put the vinegar, egg yokes and the garlic into a food processor or blender and turn to high speed. Slowly add the oil so that a tight emulsification is formed. Add the zest and the dill. Season with the salt and white pepper.
  • Cut off the extreme ends of the asparagus. Have ready a pot of boiling water and cook the asparagus only so far as to see it take on a vibrant green colour which is about 2 ½ minutes. IMMEDIATELY plunge it into an ice bath until cold then drain well.
  • Toss the cooled asparagus in the marinade and let it chill for 4-5 hours.
  • Shake off the excess juices and make four equal bundles. Wrap it around the centre with the ham, three slices per each bundle.
  • SERVE: garnished with more fresh dill and orange slices.

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