ASPARAGUS AND HAM

Asparagus and ham is easy to prepare and quick to cook, and could be an excellent second course for vegetarian, as well as an aperitif for a dinner.

Asparagus are rich in vitamins, and also diuretic for our body. We suggest to eat hot, just from the oven. The recipe can be varied replacing ham with honey ham, or turkey breast. As well you can add some mozzarella, or slices or spreadable cheese.

If you are allergic to eggs, just replace with toasted bread. The just pairing is with a white winee, fruity and full-bodied.

Print Recipe

ASPARAGUS AND HAM

Course

Second Course, Starter

Cuisine

Italian

Keyword

Asparagus, Eggs, Ham

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 200 g asparagus
• 100 g ham
• 2 egg
• 1 pinch salt
• 2 tbsp olive oil extra virgin

Course Second Course, Starter Cuisine Italian Keyword Asparagus, Eggs, Ham Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 200 g asparagus 100 g ham 2 egg 1 pinch salt 2 tbsp olive oil extra virgin

Instructions

1. Put a pot plenty of water to boil. Remove the final part of the stem (1) for the asparagus and wash them (2). Put them to boil for five minutes (3). Drain and let them cool in a colander.

   
2. Open the eggs into a bowl (4), add a little of salt (5) and beat with a fork (6).

   
3. Pour the eggs in a rectangular baking dish (7). Top with one slice of ham and dip it in (8), then place the boiled asparagus on top (9).

   
4. Pour a spoon of extra virgin olive oil (10) into the dish, then place on top the other slice of ham, to cover the asparagus (11). Bake in a preheated oven for about fifteen minutes (12). Take off and serve immediately on table.

   

Recipe Notes