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  • Recipes
  • Tom Kerridge's Parma Ham Wrapped Asparagus with Dippy Eggs and Soldiers
Parma Ham Wrapped Asparagus with Dippy Eggs and Soldiers

By M&S Food
Celebrate asparagus season with Tom Kerridge’s Parma Ham Wrapped King Asparagus with Dippy Eggs and Soldiers. Created exclusively for M&S, this grown-up twist on a nostalgic childhood classic is perfect for your next…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 10 spears of King Asparagus
  • 1 tbsp extra-virgin olive oil
  • 5 slices parma ham, halved lengthways
  • 4 large free-range rich golden yolk eggs
  • 3 slices wheat and rye bread
  • 2 tbsp butter, to serve

Method

5 steps

  1. Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6. Spread the asparagus over a baking sheet lined with non-stick baking paper then drizzle with oil and sprinkle with salt and freshly ground black pepper then toss to coat.

  2. Step 2

    Once coated, wrap each spear of asparagus with half a slice of parma ham and return to the tray. Set on a high shelf and cook for 10 mins, until crisp.

  3. Step 3

    Meanwhile, bring a pan of water to the boil and carefully add the eggs. Cook for 5 mins then drain and set in a bowl of room temperature water to cool slightly.

  4. Step 4

    Toast the bread and spread liberally with butter, then cut into soldiers.

  5. Step 5

    Transfer the eggs to egg cups and serve alongside the hot asparagus and buttery soldiers.