Recipe by Alida Ryder
Soft-boiled eggs with asparagus-Parma ham soldiers
- 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.