Asparagus in crisp ham with lemony deviled eggs
Instructions:
- Preheat the oven to 475°F.
- Snap off and discard the tough ends of the asparagus. Cut the ham slices in half crosswise. Wrap a slice of ham around the center of each spear, like a wide belt. Arrange the wrapped spears in a single layer on a foil-lined rimmed baking sheet. Brush with the oil.
- Roast until the ham is crispy and the asparagus is barely tender, 8 to 10 minutes. Divide the asparagus and eggs among 4 serving plates or arrange on a platter. Sprinkle with the lemon zest, salt, and pepper. Serve warm.
- Variation: You can serve the asparagus with eggs fried in butter or poached eggs topped with butter. Squeeze a few drops of fresh lemon juice over the finished dish, particularly if the yolks are soft. When the lemon mixes with the yolks and butter, it tastes like hollandaise.