Asparagus & Parma ham salad with poached egg

Name: Asparagus & Parma ham salad with poached egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 83 g Waitrose Parma Ham; 4 medium Waitrose British Blacktail Free Range Eggs; 300 g asparagus spears, trimmed; 1 tsp Dijon mustard; 1 tbsp extra virgin rapeseed oil; 2 tsp white wine vinegar; 2 little gem lettuces, leaves separated; 25 g Parmigiano Reggiano, finely grated

A fresh and summery asparagus salad, topped with crispy Parma ham, a soft poached egg and a sprinkle of Parmigiano Reggiano.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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83g Waitrose Parma Ham
4 medium Waitrose British Blacktail Free Range Eggs
300g asparagus spears, trimmed
1 tsp Dijon mustard
1 tbsp extra virgin rapeseed oil
2 tsp white wine vinegar
2 little gem lettuces, leaves separated
25g Parmigiano Reggiano, finely grated

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with greaseproof paper, arrange the ham slices in a single layer, then cover with another sheet of greaseproof paper. Lay a second baking sheet on top, and bake for 10 minutes until crisp. Leave to cool, then break the ham into bitesized pieces.
Meanwhile, heat a large pan of water to a gentle simmer, carefully crack the eggs individually into the pan and poach gently for 4-5 minutes, or until cooked to your liking. Drain thoroughly.
While the eggs poach, blanch the asparagus in a separate pan of boiling water for 3 minutes until tender.
Whisk together the mustard, oil and vinegar in a large bowl. Season well with black pepper. Add the asparagus and washed lettuce leaves, and toss to coat. Divide between four plates, topping each with an egg and crispy ham. Sprinkle with Parmigiano Reggiano and serve.