Name: Asperges à la Flamande (Flemish-Style Asparagus)
Yield: Serves 4
Cuisine: French
Ingredients: 4 slices of jambon cru or Parma ham; 2¼ lb asparagus; salt, freshly ground pepper; leaves of flat-leaf (Italian) parsley; 2 hard-boiled eggs, shelled; 4 tablespoons butter, melted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

For this version of a classic asparagus dish I make small bundles of asparagus which I bind loosely with strips of cured raw ham, jambon cru. There are many varieties to choose from, either smoked or unsmoked, Italian or French; Parma ham and ham from Bayonne are the best known, and usually the easiest to find.

Ingredients

2¼ lb asparagus
4 slices of jambon cru or Parma ham
2

Method

Trim any dry or tough ends from the asparagus. Tie the asparagus in a bundle and stand upright in a saucepan containing 2 inches of salted boiling water. Cover the tips of the asparagus with a hood of foil, tucking the edges down into the pan. Cook until a sharp knife goes easily into the lower part of the asparagus stalk. Freshly cut young asparagus takes 6–10 minutes to cook, depending on its