Griddled Asparagus with Smoked Ham
Griddled Asparagus with Smoked Ham
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Ham
Cuisine
British
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
This makes a great light lunch or supper dish. This recipe came about when unexpected guests arrived and the asparagus had to go further. The combination of the almost sweet asparagus with the salty smoky ham was an instant hit, and the chopped eggs just made it extra luxurious.
Ingredients
- 450g (1 lb) fresh asparagus
- 2 tablespoons olive oil
- 1 tablespoon decent balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 x 112g pack Smoked Argyll Ham
- 2 hard-boiled eggs, chopped
- buttered toast or brown bread and butter, to serve (optional)
Directions
Shave the woody ends of the asparagus with a potato peeler. Brush the asparagus spears with olive oil and lay out on a plate.
Heat a cast-iron ridged griddle pan for several minutes over a medium to high heat. Cook the asparagus in batches of four spears at a time, for about a minute (unless the spears are very thick), turning constantly, transferring to a warm serving plate as you go.
Arrange the ham loosely and decoratively beside the spears. Drizzle balsamic vinegar and then olive oil over the asparagus and ham, then scatter over the chopped, hard-boiled eggs. Serve with buttered toast or brown bread and butter.