Asparagus spears (thicker ones are better)
Dressing for marinade (Mayo, smoked paprika, cumin, lemon, olive oil)
Benton's Country Ham, thinly sliced
Spring Onion Boiled Dressing
Sequatchie Cove 'Cumberland' Cheese, grated
Break off the tough ends of the asparagus. Brush the mayonnaise dressing on the asparagus spears. Sear in a hot cast iron skillet until charred. Remove from skillet and cut into pieces. Assemble salad with the asparagus & country ham, sprinkle with grated cheese, drizzle with the boiled dressing and sprinkle with crushed croutons.
Presented by: Knox Mason