This post may contain affiliate links. Please see our disclosure policy.
One of my favourite ever combinations – Asparagus and Parma Ham. Roasted asparagus with olive oil and salt, Parma ham, soft-boiled jammy eggs and a very enthusiastic amount of Parmesan. Finished with a little drizzle of basil oil. And oh my goodness, it’s HEAVEN. The good news is that this is super simple too and takes no more than 15 minutes, the time it takes to roast the asparagus.
Asparagus season in the UK is at its peak in April and May, which is when it tastes the best and will also be locally grown so you know it’s at its freshest since it hasn’t travelled far.
What you’ll need to make Asparagus and Parma Ham
Asparagus (fine asparagus is best here, preferably grown in the UK!)
Salt & pepper (I’ve listed these here as they are so important to this dish. Since the ingredients are minimal and simple, using salt and pepper well is needed to bring out the flavours)
Parma ham (any brand or type you like. I like thin slices here)
Eggs (5.5 minutes for the perfect soft-boiled egg. Use free range eggs if you can)
Parmesan
Basil oil (if you don’t have basil oil or can’t find it, either torn fresh basil works with a drizzle of regular extra virgin olive oil or a spoon of basil pesto loosened with a touch of olive oil is a good substitute)
Frequently Asked Questions
Yes you can! I think roasting gives the best flavour as they char slightly and all the brown areas are good flavour but you could boil them. Add about 1 inch of water to a frying pan, season VERY well and place the asparagus in the pan. Boil for 3 minutes or until a knife goes through the stem with no resistance.
I like to eat this as is, maybe with a thick slice of crusty bread alongside but really it’s a perfect side to anything, especially grilled meats on the BBQ or even some baby new potatoes.
More recipes you might like
Mortadella & Burrata Sandwich
One Pan Leek Pasta
Creamy Courgette & Lemon Pasta
Ribboned Courgette Salad
Roasted Grapes on Ricotta Toast
Asparagus and Parma Ham
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
- Trim the ends of the asparagus if they are thick/woody and place on a baking tray. Add a few tsp of olive oil and good sprinkle of salt and roast in a 200c oven for 15 minutes.
- Boil a pot of water and carefully lower in the eggs. Set a timer for 5.5 minutes. Once cooked, remove from water and place in a bowl of water with a few ice cubes.
- Once the asparagus are done, lay on a plate. Top with parma ham, lots of parmesan, the egg and a drizzle of basil oil. Add more salt and pepper on top.
