Buttered ham, English asparagus and parsley

Here’s a fabulous spring brunch dish for two. Simple and delicious.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


  • 75g/2½oz unsalted butter
  • 2 x 150g/5½oz pieces of ham, cut into 2½cm/1in thick slices
  • 1 bunch asparagus (about 8-10 spears), woody ends trimmed and peeled
  • 2 tbsp chopped fresh parsley
  • 2 tbsp sunflower oil
  • 2 free-range eggs
  • salt and pepper

For the potato fries

  • 3 small Maris Piper potatoes, cut into very thin strips
  • vegetable oil for deep fat frying

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