Asparagus and Parma ham with hollandaise

Asparagus wrapped in Parma ham served with a poached egg and hollandaise sauce. NA
Asparagus wrapped in Parma ham served with a poached egg and hollandaise sauce. NA

This week’s recipe comes from Joe Moore, head chef at the Ball House

Asparagus wrapped in Parma ham served with a poached egg and hollandaise sauce

Serves two people

INGREDIENTS:

l 10 asparagus spears

l 4 slices of Parma ham

l 2 eggs

l 4 tbsp white wine vinegar

l 1 tsp crushed peppercorns

l 4 egg yolks

l 3 tbsp lemon juice

l 250g melted butter

l Salt and pepper for seasoning

METHOD:

Asparagus

l Bring a pan of water to the boil, and boil asparagus spears for 5 minutes, refresh in cold water.

l Wrap five spears in one sheet of Parma ham. Do this for all 10 spears.

l With the other two sheets of Parma ham, place on a baking tray in an oven at 150C until crisp.

Poached egg

l Bring a pan of water to the boil and add two tbsp white wine vinegar.

l Stir water to create a current.

l Break egg into centre and poach for approx 31/2 minutes. Do for both.

Hollandaise sauce

l Boil 2tbsp white wine vinegar, 2tbsp of water and peppercorns until reduced by half. Strain and cool.

l Mix in egg yolks and whisk over a pan of simmering water until the mix holds a figure of eight.

l Slowly add butter until thick and glossy.

l Add salt, pepper and lemon juice.Place asparagus parcel in centre of plate, place poached egg on top. Garnish with the Parma ham and drizzle with hollandaise.