Boiled egg with asparagus and Parma ham

Recipe from: January 2012
boiled egg parma ham

Ingredients 5
Servings 1
Minutes 00:10


Serving Change
  • 1
    jumbo free-range egg
  • 75
    fresh asparagus, stalks trimmed
  • A little melted butter
  • 2
    thin slices Parma ham (or any other ham of your choice)
  • Good salt and milled black pepper



Boil the egg to your liking. Drain and dry the egg and position in an egg cup on a serving plate.

Poach-steam the asparagus for a minute or so until just cooked.

Drain and toss in some melted butter and season to taste.

Lay the ham in a single layer on a board and place the asparagus onto the ham.

Roll up loosely and place next to the egg cup. Enjoy!

(PS an afterthought: boil two eggs. Then roll small strips of ham around EACH asparagus and then dipping them into the oozing golden yellowness of the egg.

Can you see that in this case, one egg simply won’t do. Yummmmm…)

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.




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