Griddled Asparagus with Smoked Ham

Step by step

Method

1. 1

   Shave the woody ends of the asparagus with a potato peeler. Brush the asparagus spears with olive oil and lay out on a plate.

2. 2

   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.

3. 3

   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.