Asparagus and parma parcels with poached egg and parmesan

Asparagus season in the UK is short-lived, which makes this gorgeous vegetable even more special.

This recipe enhances its delicate flavour and adds extra nutrients. A springtime power lunch!
Serves: 1 • Prep: 5 mins • Cook: 5-10 mins • Easy 
  • 12 asparagus spears, trim the woody ends off
  • 4 slices of parma ham
  • 1 free range egg
  • a few shavings of parmesan
Boil a frying pan of water, deep enough to cover the asparagus spears. Cook the asparagus in the water until slightly softened but still with some bite – just a few minutes.

Mean time poach the egg, or you can use a soft boiled egg.

Drain the asparagus and separate into two bundles.

Wrap each bundle around its centre with 2 slices of parma.

Place on a plate side by side and top with the poached egg.

Scatter on a few parmesan shavings. Add some sea salt and black pepper.
Nutrition info
Fresh asparagus is a rich source of folates.
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

Make every day this delicious, get a weekly eatnaturally plan!

Let there be seasons so that our tongues will be rich in asparagus.
Anne Sexton
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