- 400 g asparagus
- 125 g smoked or baked ham, thinly sliced
- Butter for greasing
- 12 extra-large free-range eggs
- 1/2 cup fresh cream
- Sea salt and freshly ground black pepper
- 1/2 – 3/4 cup Parmesan, grated
Preheat the oven to 190°C. Trim the asparagus and simmer in water for 2 to 3 minutes, until just tender. Wrap one or two asparagus spears in a slice of ham and place in a greased baking dish or ovenproof pan, about 25 cm in diameter.
Beat the eggs with ¼ cup cream and seasoning. Pour over the ham and asparagus. Sprinkle generously with grated Parmesan and drizzle over the rest of the cream. Bake for 20 minutes or until browned and just set.
Cook’s note: Use grated Gruyère instead of Parmesan, and chicken or turkey instead of ham.