Monday, 23 May 2011

Dippy Eggs with Asparagus and Prosciutto Soldiers

I’m going to make a statement, which I know for a fact nobody can dispute or argue with.  If someone thinks they are brave and big enough, you can give it a go, but you won’t win.  British asparagus is the best in the world.  There I have said it.  I wait so eagerly when we are in spring for the first green spears of deliciousness to be ready.  I refuse to eat anything other than British asparagus , the downside being our very short season.  So you have to get your fix while you can.

Bundles of Asparagus

It’s a race.  From the moment the asparagus is picked, the clock is ticking.  The minute that spear is free from the earth, the lovely sugars in it starting turning to starch.  You need to get it home as soon as you can, cook it and enjoy it.  I’m lucky, I’m very lucky.  You see we have two wonderfully diverse pick your own farm close by (Copas Farms).  I can go, pick, get home and be cooking the asparagus within thirty minutes.  As it is so fresh – trust me when I tell you it’s the best asparagus I have ever eaten.

Asparagus growing     Asparagus picking

After picking some the other morning (along with juicy strawberries and rhubarb), I wanted something for breakfast/lunch.

Asparagus wrapped in prosciutto     Asparagus and egg

Oozy soft boiled eggs with asparagus wrapped in crispy prosciutto, simple and uncomplicated.

Dippy Eggs with Asparagus and Prosciutto Soldiers

Dippy Eggs with Asparagus and Prosciutto Soldiers

Serves 1

:: 7 Asparagus spears  :: 2 Eggs large  :: 3-4 slices Prosciutto  :: Olive Oil  :: Salt & Pepper

Preheat oven to Gas Mark 6/200C.  Snap of the woody ends of the asparagus and wrap each spear in the prosciutto.  Depending on the size of the slices of prosciutto will depend how many you need.  Place the asparagus on a roasting tray and drizzle with olive oil.  Place in the oven for 10 minutes.

Once the asparagus is in the oven, place the eggs in a small saucepan (so they don’t have much room to move around and crack).  Cover the eggs in water by around 1/2 cm.  Put them on a high heat, and the second they came to a boil, simmer for 3 minutes for a soft boiled runny yolk.  Serve with the asparagus and some salt and pepper.  Get dipping and enjoy….

All gone...

15 comments:

  1. Sounds a perfect and so-British treat. Too bad I never grew the taste for Asparagus, but I'll trust you when you say British are the best.

    All the proccess described - going to the nearby farm, own picking yours and run home to cook them fresh and new - is enough to make me think I've never had "Real" Asparagus.

    Great Pictures!

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  2. What a treat!
    I love asparagus. In almost every morning omelette I make, asparagus is included. Oddly, I rarely do it as our side veg. for dinner but it always catches my eye in a restaurant.

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  3. How lovely to get the asparagus so fresh - I've never managed that. We did have a lovely bunch of Cornish asparagus last weekend though and even if it was a day or two old, it was still delicious - especially with hollandaise. We've planted up some asparagus but it will be another couple of years before we get to eat any :(

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  4. Gosh, I wish I could get it that quickly!
    I think I've made just a *little* too much of asparagus this year, and unbelievably, I think I've actually had enough. At least I did, until I saw this post! Looks totally delicious.

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  5. What a lovely straight forward but tasty looking dish, it's great to see such good ingredients used well! I've never seen pick your own asparagus but that is such a nice idea!

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  6. Ooh this is good James, looks absolutely delicious and I love that you live so close to a pick-your-own farm. Please enter it into Simple and in Season on my blog - you could win Skye's book How I Cook but most of all your post may inspire others to buy British asparagus and devour it like this!

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  7. I'm ashamed to admit... I've never tried asparagus. I've never fancied it, but if a plate of dippy eggs and proscuitto wrapped asparagus were put in front of me right now, I bet it would be marvellous!

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  8. Not only is it the best, it's so versatile! I recently bbqed my green asparagus and drizzled some balsamic vinegar over it and topped it with some parmesan shavings... delicious!
    Yesterday however, I had German white asparagus. I brought six pounds back with me and made half of it into a salad and froze the other half. I've never tried to freeze green asparagus, can you? (Why would you though, it should really be eaten fresh!)

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  9. Heaven on a plate (or a beautifully distressed baking tray). You make me homesick and envious. Asparagus season will be over by the time I reach our 'green and pleasant land' in July.

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  10. Ooh, these look fantastic! The perfect way to use asparagus!

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  11. How lucky you get to pick your own asparagus. We had a patch when I was little, but haven't gotten around to planting any in the garden yet. And I believe it takes three years before you get much of a harvest. Must get cracking!

    This looks wonderful. Great styling.

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  12. Hello Teresa - thanks for your lovely comments. I never used to like asparagus, but now LOVE IT!

    Joanne - Ohhh having it in an omlette sounds great.

    Choclette - When I get my own place, I can't wait to plant some asparagus crowns. But yes, takes so long for them to be able to harvest :(

    Hey Greedy Rosie - I'm not sure I could ever have enough. My neice loves eating asparagus this way.

    Thank you rhisfoodieworld! I love your posts based around each F1 Grand Prix and the food from that country - fantastic idea!

    Hi Ren(Fabulicious Food) I entered you Simple and in Season - great idea. Will regulary take part in this.

    Catherine you really should try it, you don't know what you are missing.

    Franziska - Oh my! BBQ'd asparagus then drizzled in balsamic vinegar and parmesan shavings has my mouth watering!! Surprisingly asparagus freezes pretty well, although not sure about white asparagus, but blanch green asparagus before freezing so it keeps its colour.

    Sally - That baking tray has seen lots of action! That's a shame, you are missing a great treat.

    Ruth - Thank you, they were fantastic.

    Tea Austen - We have a great pick your own farm nearby, we are very lucky. Really appreciate your lovely comments.

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  13. "dippy eggs" what a cute name to call it! I've tried them with roasted broccoli soldiers instead too (: yum!

    http://mummyicancook.blogspot.com/2011/04/soft-boiled-egg-with-sesame-roasted.html

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  14. When I was a child I hated asparagus but if you serve me this I'll eat them quickly. What I do with asparagus is deep fry them with flour to improve its crispness.

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  15. Asparagus + Prosciutto with a sunny side up egg is just so delicious and magical. I hope I can try this out myself.

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