Effortless Asparagus Egg Ham (Print Version)
# Ingredients:
→ Main
01 -
A big handful of fresh basil leaves
02 -
Just a pinch of sugar
03 -
1 teaspoon of salt
04 -
1 tablespoon of fresh lemon juice
05 -
20 grams of butter
06 -
3 green onions, thinly sliced
07 -
3 boiled eggs (large), peeled and chopped up
08 -
80 grams of shaved Parmesan
09 -
Around 200 grams of cooked ham, cubed, from 2 thick slices (about 0.5 cm)
10 -
1 kilogram of thick white asparagus spears (not peeled)
→ Dressing
11 -
Salt, to taste
12 -
Pepper, to taste
13 -
1 tablespoon fresh lemon juice
14 -
1 tablespoon olive oil
15 -
150 grams herbed crème fraîche
# Instructions:
01 -
Add your cooked ham, chopped eggs, green onions, basil, and the Parmesan to the bowl too. Stir it up gently and enjoy it right away.
02 -
Scoop the steamed asparagus out of the pot and toss those pieces into the dressing. Pour in a bit of the cooking liquid or butter from the pot if you like, and give it a good mix.
03 -
Stir the herby crème fraîche, lemon juice, and the olive oil in a big bowl, then season it just how you like with pepper and salt.
04 -
Cube up the ham, wash those green onions and cut them small. Shave Parmesan, wash the basil, and pinch the leaves off.
05 -
Boil the eggs (large ones need about 9 minutes), peel them, quarter each, then cut those quarters in half. Done!
06 -
Pop the butter in a large pot to melt, add your asparagus bits. Sprinkle in salt, the sugar, and lemon juice. Put on the lid and cook over medium for around 10 minutes. Stir it now and then. The asparagus should still have some bite to it.
07 -
Peel the asparagus spears, then chop them into pieces about 3cm long.
# Notes:
01 -
You can make this in advance and chill until you're ready. When served super fresh, it's great with a chunk of bread or just as a light meal.
02 -
Want more flavor but less butter? Grill the asparagus a little for a tasty roasted touch.