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- Tom Kerridge's Parma Ham Wrapped…
Tom Kerridge's Parma Ham Wrapped Asparagus with Dippy Eggs and Soldiers
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2 serving
Prep time:
Cook time:
Serves: 2
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 weekend brunch.
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Ingredients
- 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
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.
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.
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.
Step 4
Toast the bread and spread liberally with butter, then cut into soldiers.
Step 5
Transfer the eggs to egg cups and serve alongside the hot asparagus and buttery soldiers.
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