Served with poached egg and a balsamic reduction
Asparagus wrapped in Parma ham, served with poached egg and a balsamic reduction is a mouth-watering starter perfect for any occasion. The combination of the salty Parma ham, tender asparagus, and the rich poached egg is divine, and the tangy balsamic reduction adds a beautiful depth of flavour to the dish.
To make this starter, you will need fresh asparagus, Parma ham, eggs, lemon juice, honey, and balsamic vinegar.
Make this easy asparagus wrapped in Parma ham dish.
Begin by washing and then snapping off the tough ends of the asparagus. Season the asparagus with salt, pepper, and lemon juice. Then, griddle them until lightly charred.
Next, take a slice of Parma ham and wrap it around three asparagus spears, making sure to cover as much of the spears as possible.
Bring a large pot of water to a boil and then reduce the heat to a gentle simmer. Crack an egg into a small bowl and then carefully slide it into the water, making sure not to break the yolk. Poach the egg for 2-3 minutes until the whites are set but the yolk is still runny, and then use a slotted spoon to remove it from the water.
To make the balsamic reduction, pour balsamic vinegar into a small saucepan and bring it to a boil. Reduce the heat, add honey for extra sweetness, and let the vinegar simmer until it has thickened and reduced by about half.
Griddle the wrapped asparagus spears for about 30 seconds. Decorate a small serving plate by drizzling the balsamic reduction onto it, then place the asparagus onto the plate, top with a poached egg, and season.
Asparagus wrapped in Parma ham served with poached egg and a balsamic reduction is a simple yet elegant starter that is sure to impress your guests. The combination of flavours and textures is simply irresistible, and the dish is also very easy to prepare, making it perfect for busy weeknights and special occasions alike.
Asparagus wrapped in Parma ham, served with poached egg and a balsamic reduction
- 100 ml balsamic vinegar
- 1 tbsp honey
- 2 slices Parma ham (or prosciutto)
- 6 asparagus tips
- 2 free range eggs (use duck eggs for an extra treat)
- 1 tsp spirit vinegar rice or malt vinegar are also fine
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 pinch sea salt
- 1 pinch black pepper
For the balsamic reduction
- heat the balsamic vinegar in a saucepan until it is nearly boiling
- reduce the heat to a simmer, stir in the honey and reduce the mixture by around a third, until it has a syrupy consistency
- once reduced, take it off the heat and set aside to cool
For the asparagus in Parma ham
- heat up a griddle pan over a high heat
- bring a saucepan of water to a soft boil and add the vinegar
- while the griddle pan and saucepan of water are heating up, wash and, if necessary, trim your asparagus tips
- pat the asparagus tips dry, then place them on a small plate or dish and pour on the olive oil and lemon juice. Lightly season with salt and pepper, and mix them around so they’re well-coated in the olive oil, lemon juice and seasoning
- griddle the asparagus tips for a couple of minutes until they are lightly charred. Set the asparagus aside and reduce the heat of the griddle pan to a medium heat
- poach the eggs for 2.5 – 3 minutes, so that they have runny yolks when cooked (if using duck eggs, you may need to cook them for slightly longer)
- while the eggs are poaching, wrap the stems of your asparagus tips in the Parma ham (3 in each slice, leaving the heads on display) and place the parcels in the griddle pan for about 30 seconds to sear the ham slightly
- drizzle, or ‘flick’ a couple of teaspoons of the balsamic reduction on to each of your serving plates, place the asparagus and Parma ham parcels onto the plates and then carefully place the poached eggs on top
- finish with a little grind of black pepper and serve