Parma ham-wrapped asparagus with soft-boiled duck eggs
Feb 10, 2021
- 8 slices parma ham
- 8 asparagus spears
- 1 tbsp coconut oil
- 2 duck eggs
- Wrap a slice of ham around an asparagus spear. Repeat this for the remaining 7 slices and season with black pepper.
- Heat your griddle pan with the coconut oil. When hot enough, place the ham-wrapped asparagus in the pan and cook until crisp and the asparagus is tender or cooked through.
- Meanwhile, place a pot of boiling water on high. Gently drop in the duck eggs and cook for 6-7 minutes. Take the eggs off the heat and place in cold water.
- Arrange the cooked ham and asparagus on plates. Peel the eggs and neatly place on top, cutting through to reveal the oozing yolk. Season to taste and serve.
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