Wednesday, June 18, 2008

Broiled Asparagus With Ham

This dish is a nod to a recipe for grilled pancetta-wrapped asparagus in the June issue of Gourmet magazine. In my version I used white asparagus, which is still abundant at the market, and a delicious smoked ham. Last night I paired the asparagus with eggs for a new twist on ham and eggs.

1 pound white asparagus
1/2 tablespoon olive oil
Pinch of salt and pepper
1/4 pound ham

Cut the stems off the asparagus and peel the tough skin at the bottom. Toss with olive oil and salt and pepper. (Use less salt then normal since the ham is salty.) Cut the ham slices length-wise into four strips. Wrap the ham around the asparagus. Place on a cookie sheet and broil until the ham is slightly crisp and the asparagus turns golden brown.

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