A fun, interactive nibble that showcases one of spring’s most eagerly awaited ingredients – asparagus.
Ingredients
Serves 6
- 12 asparagus spears
- 6 slices Parma ham
- 12 quail’s eggs
- ½ tsp celery salt
- 1 lemon, cut into wedges
Method
- Trim the bottoms of the asparagus spears so they are all of an equal length. Bring a pan of water to the boil, and blanch the asparagus for two minutes. Drain, and refresh in ice-cold water then set aside.
- Heat the oven to 200C. Cut each slice of ham in half, then wrap each half around an asparagus spear. Place the wrapped asparagus on a baking tray and roast in the oven for 10-15 mins, or until the ham is crisp.
- To cook the eggs, place them in a large pan of boiling water and cook for a little less than two minutes. Remove with a slotted spoon and place the eggs in iced water to cool.
- Serve the wrapped asparagus with a lemon wedge, let each guest peel their quail’s eggs before sprinkling with celery salt.