With such a short window to enjoy these spears it's important to gorge. This recipe is perfect for a lazy weekend brunch
Ingredients
- 12 spears of asparagus, trimmed and stems peeled if really thick
- Knob of butter, plus a little extra
- 1 tbsp olive oil, plus extra for drizzling
- 1 unwaxed lemon
- 8 slices of sourdough bread
- 8 large free-range eggs, lightly whisked
- 150ml double cream
- 8 thin Parma ham or prosciutto slices
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the asparagus on a sheet of foil. Dot with butter, season and drizzle with oil. Add the zest and juice of half a lemon. Bring the sides of the foil up to meet each other, then seal to make a parcel. Roast for 15 minutes until tender.
- 2. Meanwhile drizzle the bread with oil, then toast both sides under a hot grill (you could toast them on a hot griddle if you don’t have a separate grill). Mix the eggs together with the cream and season well, then heat 1 tbsp oil in a large pan and fry the ham until crisp. Remove, set aside and add a knob of butter to the pan. When it begins to foam, pour in the egg and cream mixture and cook, stirring gently to scramble, until just set.
- 3. Spoon the creamy scrambled eggs over the toasted sourdough. Top with the buttery roast asparagus spears and finish with the crispy ham.
Nutritional info
PER SERVING 659kcals, 45g fat (18.6g saturated), 30.8g protein, 36.8g carbs, 3.9g sugar, 2.5g salt, 2.4g fibre
Wine Recommendation
An easy-going, creamy white such as Alsace Pinot Blanc or Pinot Gris will really shine here.