Asparagus and Parma Ham
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!
Servings: 1 servings
Ingredients
- 100 g fine asparagus
- Salt and pepper
- Basil oil
- Extra virgin olive oil
- 2-3 slices of parma ham
- 1 egg
- Parmesan to taste
Instructions
- Trim the ends of the asparagus if they are thick/woody and place on a baking tray. Add a few tsp of olive oil and good sprinkle of salt and roast in a 200c oven for 15 minutes.
- Boil a pot of water and carefully lower in the eggs. Set a timer for 5.5 minutes. Once cooked, remove from water and place in a bowl of water with a few ice cubes.
- 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.