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Roasted asparagus with scrambled egg and parma ham

Name: Roasted asparagus with scrambled egg and parma ham
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 12 spears of asparagus, trimmed and stems peeled if really thick; Knob of butter, plus a little extra; 1 tbsp olive oil, plus extra for drizzling; 1 unwaxed lemon; 8 slices of sourdough bread; 8 large free-range eggs, lightly whisked; 150ml double cream; 8 thin parma ham or prosciutto slices

Published: 30 Apr 11
Updated: 18 Mar 24

This simple asparagus with scrambled egg recipe, served with parma ham, is perfect for a lazy weekend brunch.

Love scrambled eggs with asparagus? Then try our Scotch Woodcock recipe.

Easy
May 2011

Test kitchen approved

Serves 4
Takes 5 min to make, 25 min to cook

This simple asparagus with scrambled egg recipe, served with parma ham, is perfect for a lazy weekend brunch.

Love scrambled eggs with asparagus? Then try our Scotch Woodcock recipe.

Nutrition: per serving

Calories: 659kcals
Fat: 45g (18.6g saturated)
Protein: 30.8g
Carbohydrates: 36.8g (3.9g sugar)
Fibre: 2.4g
Salt: 2.5g

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Ingredients

12 spears of asparagus, trimmed and stems peeled if really thick
Knob of butter, plus a little extra
1 tbsp olive oil, plus extra for drizzling
1 unwaxed lemon
8 slices of sourdough bread
8 large free-range eggs, lightly whisked
150ml double cream
8 thin parma ham or prosciutto slices

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Method

Preheat the oven to 200C/fan 180C/gas 6. Put the asparagus on a sheet of foil. Dot with butter, season and drizzle with oil. Add the zest and juice of half a lemon. Bring the sides of the foil up to meet each other, then seal to make a parcel. Roast for 15 minutes until tender.
Meanwhile drizzle the bread with oil, then toast both sides under a hot grill (you could toast them on a hot griddle if you don’t have a separate grill). Mix the eggs together with the cream and season well, then heat 1 tbsp oil in a large pan and fry the ham until crisp. Remove, set aside and add a knob of butter to the pan. When it begins to foam, pour in the egg and cream mixture and cook, stirring gently to scramble, until just set.
Spoon the creamy scrambled eggs over the toasted sourdough. Top with the buttery roast asparagus spears and finish with the crispy ham.