Soft-boiled eggs with asparagus-Parma ham soldiers

April 12, 2013 (Last Updated: January 11, 2019)

Recipe by Alida Ryder

Soft-boiled eggs with asparagus-Parma ham soldiers

Serves: 4
Cooking Time: 15 mins


  • Asparagus-parma ham soldiers
  • 100g asparagus, woody ends snapped off
  • 50g Parma ham, each slice cut into 3 strips
  • Soft-boiled eggs
  • 4 – 8 eggs
  • salt and freshly ground black pepper, to serve



Heat a griddle pan until very hot. Add the asparagus and grill until cooked through and beautifully seared. Remove from the pan and cool slightly before wrapping each piece in a strip of Parma ham.


Place the eggs in a pot filled with cold water. Turn on the heat and cover. When the water comes to a boil, switch off the heat and leave the eggs in the water for 2 minutes.


Remove the eggs from the pot and run under cold water before cutting the tops off. This will result in a silky, softboiled egg.


Serve immediately with the asparagus-Parma ham soldiers.

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