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Soft-boiled eggs with Parma ham-wrapped asparagus

Category: food


1.  Put the eggs in a small saucepan of cold water and bring to a gentle simmer. Cook the eggs for 4 minutes then drain and transfer to four egg cups.

2. Meanwhile, brush the asparagus with olive oil and cook in a smoking hot griddle pan for 4 minutes, turning occasionally. It's ready when tender to the point of a knife and a little charred around the edges.

3.  Slice the top off the eggs with a sharp knife and wrap each asparagus spear with half a slice of ham. Serve immediately.

  • Serves: 4
  • Time needed: 10 minutes
  • Difficulty Easy


  • 4 large eggs
  • 12 spears asparagus, woody ends snapped off
  • 1 tbsp olive oil
  • 6 slices parma ham, cut in half

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