A great starter for large groups – easy to prepare and set aside for later service. Serves 4 people.
- Large asparagus spears x 16
- 100g butter
- Lemon juice
- Eggs x 4
- Egg wash
- Parma ham slices x 4
- Herb oil and balsamic to garnish
For the asparagus:
Snap the asparagus spears to remove the tough or woody end. Blanch the tips in boiling salted water for two to three minutes and immediately plunge into cold water to retain the colour. To cook the asparagus place into a hot pan turning with the butter occasionally to stop them burning. Just before serving add some lemon juice.
For the eggs:
In a pan of boiling water soft boil the eggs. Once cooked call in a bowl of cold water then carefully peel the eggs. Coat the eggs in the flour then egg wash and finally the breadcrumbs. Set to one side. Just before service deep fry the eggs until the breadcrumbs are golden brown.
For the ham crisps:
Pre heat the oven to 200’c. on a flat try covered with baking paper lay the slices of ham, top with more paper and another tray. The trays help to stop the ham from curling. Place the tray into the preheated oven for 8-12 minutes or until the ham is crisp. Allow the ham to cool.
On a square plate place 5 dots of balsamic down one side and flick out using a toothpick or small knife. Lay 4 spears of asparagus in the centre of the plate. Cut the crisp eggs in half and place 1 half on top of the asparagus and the other onto the plate. Garnish using the ham crisps and a little drizzle of herb oil.