In central Oxford there is a pick your own farm near the river. I would cycle there sometimes in the right season to get asparagus that had been cut from the soil that morning. Then I would cycle to the other farm where you could get eggs and jam if you put money in an honesty jar.
Materials:
* One or two bunches of asparagus, depending how asparagus hungry you are.
* 2 slices of smoked ham per person (Parma or Serrano are both great).
* 100 gr unsalted butter.
* 1 egg per person.
What to do:
Because this is such a simple dish, the quality of your ingredients is key. This dish deliberately has very few, to showcase taste and quality, but this means you can't hide bad quality. You want to select asparagus and eggs that are both very fresh. The asparagus should be firm. You should always cut or break off the ends of asparagus. Depending how thick the asparagus is you should peel it too.
* Steam the asparagus for about 8 - 10 minutes.
* After you have put the asparagus on, put the eggs on to boil. You want soft boiled eggs for this dish, of which the whites are firm, but the yolks are still slightly runny. Depending on size I boil the eggs for 6 - 6.5 minutes in water that has already come to the boil.
* While you do this take a thick bottomed pan and melt the butter on a low heat.
* You spread 2 slices of ham on each plate.
* Put the asparagus in a little bunch on each plate on top of the ham.
* Peel and slice the eggs in half and put 2 halves on each plate near the tips of the asparagus.
* Pour melted butter over the eggs, the asparagus tips and some of the exposed ham.
Serve with a chilled dry white wine such as Alvarinho and some fresh bread.
Enjoy!
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