Roasted Asparagus with Iberico Ham & Eggs
For an easy, healthy, and low-carb brunch option, try this decadent roasted asparagus dish. Perfect for a lazy Sunday morning, this roasted asparagus dish takes very little time to assemble and is a staple on my brunch table. It’s a great balance between hearty and healthy with lots of fresh green asparagus and filling protein from the eggs paired with strong flavours from the pecorino cheese and Iberico ham.
Asparagus season is relatively short, with peak harvest time lasting only a few weeks, typically from April to June in the northern hemisphere and October in the Southern one. During this time, local farmers and markets are flooded with freshly harvested asparagus, often sold at affordable prices due to the abundance of the crop.
The freshness of locally grown asparagus is unbeatable, as it is picked at the peak of ripeness and sold soon after, ensuring maximum flavour and nutritional value. So, I always make the most of asparagus season
Ibérico ham, also known as Jamón Ibérico or Pata Negra, is a type of dry-cured ham that is popular in Spain and Portugal. This ham is made from black Iberian pigs, known for their unique ability to store fat in their muscles, which leads to a distinct flavour and texture in the meat. The pigs are typically fed on acorns, which gives the ham a nutty, savoury taste.
Ibérico ham is highly prized by foodies and chefs alike. The taste and texture of Ibérico ham can vary depending on how it is prepared and aged. Some hams are aged for up to 36 months, which leads to a more intense flavour and a firmer texture. If you cannot find Iberico ham, substitute it with prosciutto di Parma or another dry-aged ham.
Ingredients
Serves 2
200g asparagus
100g of Iberico or parma ham
4 eggs
30g of pecorino or parmesan cheese, shaved
2 tablespoons of extra-virgin olive oil
1 teaspoon of sherry vinegar
Salt and Pepper
Method
To start, cut the woody ends away from the asparagus and lightly trim the outer edges using a vegetable peeler. Steam the asparagus for 3-5 minutes.
Boil the eggs for 3-4 minutes and then submerge in ice water to prevent them from cooking further.
While the asparagus and eggs are cooking, combine 2 tablespoons of extra-virgin olive oil, 1 teaspoon of sherry vinegar, salt, and pepper to make the dressing. Once the asparagus is ready, toss the spears in the dressing and lay them on a platter.
Shave 30g of pecorino cheese over the warm asparagus so that it melts slightly.
Remove the shells from the eggs and quarter. Arrange the eggs on the platter along with torn up slices of Iberico ham. Serve warm. This dish is not only delicious but also so easy to assemble, making it perfect for a lazy Sunday morning.
