Asparagus With Ham, Eggs and Garlic Crumbs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from The Australian Womens Weekly. Great way to use up leftover ham from Christmas. Perfect summery dish. Ingredients:
2 eggs |
15 g butter |
1/2 cup coarse breadcrumbs |
1 garlic clove, crushed |
250 g asparagus |
2 teaspoons olive oil |
100 g ham, thinly sliced |
fresh chives, finely chopped (to garnish) |
salt |
fresh ground black pepper, to taste |
Directions:
1. Place eggs in saucepan and cover with hot water (from the tap is fine). Bring to the boil and boil for 3 minutes. Drain eggs and place in a bowl of cold water to cool. Peel eggs and cut into quarters.
2. Melt butter in frying pan and add breadcrumbs and garlic. Cook over medium heat until crisp and golden.
3. Snap asparagus spears in half (by holding by each end) and discard hard ends.
4. Brush asparagus with oil and cook asparagus and ham on barbeque over medium heat, turning frequently, until asparagus is tender and ham is crispy.
5. Place asparagus on serving plate and top with eggs, ham and garlic breadcrumbs. Sprinkle with chives and salt and ground black pepper if using.
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