-
1
.Preheat oven to 450*.
-
2
Place ham slices on a baking sheet and cook in the oven until crisp, about 5 minutes.
-
3
Remove from the oven and drain immediately on kitchen towels.
-
4
While the ham is still warm, crumble ito a bowl.
-
5
Set aside.
-
6
Cut the tips from the asparagus and reserve the stalks for another use, such as soup.
-
7
Boil a quart of salted water in a heavy pot.
-
8
Drop in the asparagus tips and allow the water to return to a boil.
-
9
Blanch the asparagus for 3 minutes.
-
10
Remove the pot from the heat, drain, then shick the asparagus in iced water.
-
11
Drain and set aside.
-
12
Heat the oil in a heavy saucepan over high heat.
-
13
Add the onion and saute until soft, about 3 minutes.
-
14
Add the bay leaf, salt, red pepper flakes, beans and stock and bring to a rolling boil.
-
15
Reduce the heat to a simmer, cover, and cook until the beans are tender, approximately 45 minutes.
-
16
Remove pan from heat and drain.
-
17
While the beans are still warm, add the asparagus and toss with vinaigrette.
-
18
Divide the dressed cranberry beans and asparagus among 4 plates and top each portion with crumbled ham crisps.
-
19
Serve immediately while salad is still warm or allow to marinate in the refridgerator.
-
20
(Can be divided into six portions as an apetizer.
-
21
).
