Steamed asparagus with jamón and crispy fried egg Recipe
Trim the woody ends of 16 green and 4 purple asparagus , then steam the green spears for three to four minutes, until tender to the tip of a knife and the purple for just 1 min. Meanwhile, put 75 ml olive oil in a nonstick pan on a medium-high heat, until it starts to shimmer. Add 2 free range eggs and fry until the whites are bubbly and crisp at the edges but the yolks are still runny. Remove with a spatula and pat their bottoms dry on a sheet of kitchen roll. Arrange the asparagus on two warmed plates, top each portion with an egg and 3 slices of Serano jamón , then drizzle with extra-virgin olive oil and scatter with flaky sea salt and black pepper. Brush thick slices of Turkish bread with olive oil and panfry in a hot griddle pan. Sprinkle over some chives , decorate with the purple petals of a chives flower and serve as a lovely starter or light lunch. (Here José Pizarro's original recipe) PS In the end I decided to panfry some m...