It’s a Bank Holiday this weekend and this is what I’ll be making on Saturday morning. In season from the end of April until June, now is the time to enjoy British asparagus – otherwise known as the Usain Bolt of vegetables, because it can grow up to 10cm in one day. Rich in vitamin C, asparagus is also said to help cure hangovers and protect the liver against toxins. We buy all our meat and eggs from HG Walters, an independent family run butcher with a shop in Barons Court. They source their meat from small, passionate British farmers that use traditional, free-range farming methods.
1 bunch British asparagus
8 slices parma ham
drizzle of olive oil
4 organic free-range eggs
1 loaf of bread
1. Bring a saucepan of water (deep enough to cover the eggs) to boil.
2. Wrap a slice of parma ham around each asparagus stalk and lay on an oven proof tray, drizzle the asparagus ends with olive oil.
3. Place the tray under a grill at 200°C for 6 – 8 minutes, until the parma ham is crispy and asparagus ends golden.
4. When the water is boiling, carefully add the eggs and cook for 1 minute.
5. Remove the boiling water from the heat, put a lid on and set a timer for 5 minutes if you like a soft, liquid yolk and the white just set or 6 minutes if you like a firmer, creamy yolk and the white completely set.
6. Cut the bread, toast and butter it.
7. Assemble everything together and enjoy!