Asparagus and parma ham with dippy eggs
23 October 2014 - 02:29
By Sunday Times Food Weekly
Asparagus and parma ham with dippy eggs
Ingredients
- 12 large asparagus spears
- 6 large eggs
- 12 slices parma ham
Method
Blanch the asparagus in boiling water for 2 minutes or until just emerald green.
Remove, refresh in cold water, drain and set aside.
Place the eggs in the boiling water and cook for 4 minutes.
Remove and plunge into cold water.
Wrap each asparagus spear in a slice of parma ham and place in a container covered with plastic wrap.
Pack the eggs separately.
On the picnic, cut the tops off the eggs and use the asparagus wraps as dipping "soldiers".
Serves 6 as a snack