cateory: courses
Asparagus in crisp ham with lemony deviled eggs
Reviews: 198
Ingredients:
- 24 thick asparagus spears (about 1 pound);
- 12 paper-thin slices of country ham, prosciutto, speck, or Serrano ham;
- 2 teaspoons extravirgin olive oil;
- lemony deviled;
- eggs
- zest of 1 lemon cut into very thin strips;
- kosher salt and ground black pepper, to taste.
How to make
Asparagus in crisp ham with lemony deviled eggs
Asparagus in crisp ham with lemony deviled eggs
- 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.
Comments for
Asparagus in crisp ham with lemony deviled eggs
Asparagus in crisp ham with lemony deviled eggs
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