The combination of asparagus, Serrano ham and egg is divine and you can serve it any time: its great for breakfast, brunch, lunch or a light supper
Words Anne Sijmonsbergen
- 2 tsp extra vigin olive oil, plus extra for drizzling
- 75g (30oz) Serrano ham slices, halved lengthways
- 6 eggs
- 750g (1lb 10oz) asparagus (about 20 spears)
- White truffle oil
- salt and freshly ground black pepper
1Heat the olive oil in a frying pan over a medium heat, add the Serrano ham and fry for 1 – 2 minutes until crispy. Remove from the heat.
2To medium-boil the eggs, place them in a large saucepan of cold water and bring them to the boil. Remove from the heat and leave for 11/2 – 2 minutes, then transfer the eggs to a bowl of cold water to stop the cooking process. Peel, rinse off any remaining shell and quarter the eggs. The yolks should be a bit opaque, but not runny.
3To serve, arrange about 5 cooked asparagus spears, six egg quarters and few few crispy strips of ham on each plate. Dress with olive or white truffle oil and pepper.Recipe taken from Eivissa: The Ibiza Cookbook by Anne Sijmonsbergen, published by Harper Collins, £20