Tue 06 Jun 2017
It’s nearly asparagus season again. So if you can put up with its notorious, and unmentionable, side-effects, here’s a recipe we enjoyed recently, from BBC GoodFood.
Ingredients (serves 2)
- 6 asparagus spears
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 3 slices parma ham
- 2 free-range eggs, poached
- 1 tbsp parmesan cheese shavings
- 2 tbsp Greek-style yoghurt
- 1 tbsp honey
1.Chop off the woody ends of the asparagus then in a bowl, drizzle over the olive oil and coat. Season well with salt and freshly ground black pepper.
2.Heat a griddle pan (or frying pan) until smoking and cook the asparagus for around 6 minutes, turning frequently, or until tender. Transfer onto a serving plate and set aside.
3.Meanwhile poach two eggs using your favourite poaching method (or watch Jamie Oliver doing it here)
4.Pop the parma ham into the griddle pan and cook for 2-3 minutes, until crisp. Place on top of the asparagus, then top with the poached egg and scatter over the parmesan shavings.
5.Mix the yoghurt and honey together in a bowl and spoon alongside the asparagus. Enjoy.