Photos of Asparagus wrapped in Parma Ham with Alicante Sauce and Fried Egg by Mario
As it is Asparagus season now, we want to show you a few recipes to enjoy this fantastic delicacy of a vegetable world.
Apart from unique taste, Asparagus has a lot of health benefits to offer. Just to name a few, it’s high content of antioxidants and Vitamin B helps to protect your heart from heart diseases, and carbohydrate found in Asparagus (called Inulin) helps your digestive system absorbing nutrients.
But before all that happens, you have to eat it first!
We’re gonna start with Asparagus wrapped in Parma Ham with homemade Alicante Sauce and Fried Egg. Although the sauce is mayonnaise based, it actually adds lightness to the dish, thanks to such ingredients as orange and beaten egg whites. It’s sooo good it’s gonna leave you feeling moreish!
Asparagus wrapped in Parma Ham with Alicante Sauce and Fried Egg
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Serves 2
Recipe by Tom
INGREDIENTS
- 10 Asparagus spears
- 2 large eggs
- 10 slices of Parma Ham
For Homemade Mayonnaise
- 2 egg yolks
- Dash of tabasco
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 500 g vegetable oil
- Sea salt
- Freshly cracked black pepper
For Alicante Sauce
- 125 ml homemade mayonnaise
- zest of 1/2 orange
- 1 egg white
- Pinch of Spanish Smoked Paprika (Pimento De La Vera Dulce) or Cayenne Pepper
- Sea Salt
INSTRUCTIONS
For Mayonnaise:
- Put egg yolks into the food processor, add tabasco, dijon mustard, lemon and orange juice.
- Turn the food processor on and very slowly start adding the oil. Be patient, if you add the oil to quickly, it will split and you will have to start all over again, with new ingredients.
- Once completely emulsified, put homemade mayonnaise in a plastic container and keep refrigerated for up to 3 days.
For Alicante Sauce:
- Beat the egg whites with a pinch of salt until stiff, then delicately fold into the mayonnaise along with orange zest and smoked paprika or cayenne pepper. Keep refrigerated for up to 3 days.
To finish:
- Snap the bottom ends of Asparagus off and discard them.
- Cook Asparagus in salted boiling water, just for a couple of minutes to keep the crunchiness, then strain.
- Wrap the spears individually in Parma Ham and char grill on a very hot griddle pan, about 10 second seconds on each side.
- In the meantime, fry a couple of eggs on a non-stick frying pan.
- Now take two plates. Put a quarter of Alicante sauce on two opposite corners of each plate and with a back of a spoon, swipe it across the plates.
- Arrange half of the Asparagus on each plate, place the fried egg on top, season with sea salt & freshly cracked black pepper and dig in!
NOTES
- In our recipe for mayonnaise we used lemon and orange juice for the acidity, however if you like your mayonnaise quite sharp, use wine vinegar instead of the juices.
- As you probably noticed, we only used a small amount of homemade mayonnaise for Alicante sauce – the rest of it can easily be used for general use in your kitchen or as a base for other dips/sauces.
