Asparagus, Parma Ham & Parmesan

One of my favourite ever combinations. Asparagus roasted with olive oil and salt, Parma ham, soft-boiled jammy eggs and a very enthusiastic amount of Parmesan. Finished with a little drizzle of basil oil. And oh my goodness, it’s HEAVEN.

Asparagus season is at its best right now but won’t be for too much longer, got to make the most of it!

  • Yield: Serves 1



100g fine asparagus

Salt and pepper

Basil oil

Extra virgin olive oil

23 slices of parma ham

1 egg

Parmesan, to taste


Trim the ends of the asparagus if they are thick/woody and place on a baking tray. Add a fe tsp of olive oil and good sprinkle of salt and roast in a 200c oven for 15 minutes.

Get the eggs on to boil – 5.5 minutes for perfect soft boiled.

Once the asparagus are done, lay on a plate. Top with parma ham, lots of parmesan, the egg and a drizzle of basil oil. Add more salt and pepper on top.

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