One of my favourite combinations is asparagus and Parma ham. Roasted asparagus tossed with a little olive oil and salt, thin slices of Parma ham, a soft-boiled jammy egg and a generous grating of Parmesan. A light drizzle of basil oil finishes the dish and brings it all together. It’s simple, quick and utterly delicious — the whole recipe takes about 15 minutes, which is the time needed to roast the asparagus.
Asparagus season in the UK peaks in April and May, when the vegetable is at its freshest and most flavourful. When asparagus is in season it makes a noticeable difference to the dish, and buying locally grown stalks means they haven’t travelled far.
What you’ll need to make Asparagus and Parma Ham
Asparagus — fine asparagus works best, ideally grown locally.
Salt & pepper — essential to lift the simple flavours.
Parma ham — thin slices are ideal.
Eggs — cook for 5½ minutes for a perfect jammy yolk; free-range if possible.
Parmesan — grate or shave to taste.
Basil oil — if you don’t have basil oil, torn fresh basil with a drizzle of extra virgin olive oil or a spoon of basil pesto thinned with a little oil are good substitutes.
Frequently Asked Questions
Yes. Roasting adds the best flavour because the slight charring brings out sweet, nutty notes, but boiling works too. Add about 1 inch of water to a frying pan, season well, place the asparagus in the pan and simmer for about 3 minutes or until a knife slides through the stem with no resistance.
This is great served on its own as a light meal or starter, with a thick slice of crusty bread. It also makes an excellent side for grilled meats, barbecue dishes or simple new potatoes.
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Asparagus and Parma Ham
margie
When asparagus is in season it’s at its best — make the most of it.
5
15
20
1 servings
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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
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Trim woody ends from the asparagus, place the spears on a baking tray, drizzle with a little extra virgin olive oil and season well with salt. Roast in a preheated 200°C oven for about 15 minutes until tender and beginning to char.
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Bring a pot of water to the boil and gently lower in the eggs. Set a timer for 5½ minutes for a jammy yolk. When cooked, transfer the eggs to a bowl of cold water with a few ice cubes to stop the cooking.
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Arrange the roasted asparagus on a plate, top with slices of Parma ham, grate or shave plenty of Parmesan, add the soft-boiled egg and finish with a drizzle of basil oil. Season with extra salt and freshly cracked black pepper to taste.
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Instagram post that inspired the recipe