Asparagus and parma ham with dippy eggs

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