Crispy Carmarthenshire Ham and Asparagus

Chef : Kelvin Parry : Peterstone Court (100x125)Rare Recipe from Kelvin Parry, Peterstone Court

Peterstone Court has its own farm - Glaisfer Uchaf - supplying 90 per cent of the hotel’s free-range meat and poultry. While a network of outstanding local suppliers keep the kitchen stocked with a wide range of tasty ingredients.


Crispy Carmarthenshire Ham and Asparagus
 

Recipe : Crispy Carmarthenshire Ham and Asparagus : Peterstone Court

INGREDIENTS

 

 
 
METHOD

Place pan of boiling water with a teaspoon of salt on the heat.

To prepare the asparagus, hold each end and bend until they snap in their natural place - discard tough stalks.

Drop asparagus in the boiling water for two minutes, then refresh in cold water. Keep the water to poach egg yolks later.

Cut asparagus into equal lengths (approx 2-3inches), pair the asparagus, and wrap the bottom half with the Carmarthenshire ham. Keep the asparagus trimmings and cut into small circles, mix these with diced tomato, squeeze of lemon, olive oil and salt.

Separate the eggs, keeping the yolk.

Place a frying pan on the heat, add a little olive oil, then add asparagus colour each side for 1-2 minutes, add butter and season.

Drop the egg yolks into the simmering water for approx 30 seconds.
 
To finish, scatter the asparagus and tomato on the plate, and add asparagus and egg yolks. Scatter parsley or rocket to garnish.