Buttered Ham, English Asparagus and Parsley

Boil ham and asparagus in a buttery emulsion, then serve with crispy potato fries and a fried egg.

High Protein Spring Asparagus Ham Brunch

Estimated Nutrition

Calories

912.3

kcal / serving

1824.6 kcal total

Carbs

29.3g

per serving

58.6 g total

Fat

71.1g

per serving

142.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

piece

Egg

free-range

Meat

300

Ham

2 pieces cut into 2.5cm thick slices

NutsSeeds

tbsp

Parsley

chopped fresh

count

Salt

to taste

count

Black Pepper

to taste

OilsFats

tbsp

Sunflower Oil

for frying eggs

500

Vegetable Oil

for deep fat frying

Vegetables

bunch

Asparagus

8-10 spears, woody ends trimmed and peeled

piece

Maris Piper Potatoes

cut into very thin strips

Method

Boil 200-300ml water and butter, then simmer the ham until the liquid reduces by half and emulsifies.

Stir in the chopped parsley and keep the mixture warm.

Heat deep frying oil to 180°C.

Boil potato strips until soft, then drain, dry, and deep fry until crisp.

Remove the ham and cook the asparagus in the buttery liquid for one minute.

Fry the eggs in oil in a separate pan to your preferred liking.

Serve ham and asparagus topped with the sauce, a fried egg, and the chips.