Spring Salad

5 mins preparation, 15 mins cooking time

Serves 1

Take ham and egg a little further with the addition of crunchy British asparagus, griddled gem lettuce and a caper dressing. Frying ham may sound a little odd but it works and it’s all topped off with a glorious soft boiled Clarence Court hens egg.

British , Easy , Salad , Spring , Pork , Dinner , Lunch

Ingredients

150g British asparagus spears

1 large Clarence Court Hens egg

1 piece good quality ham

½ little gem lettuce

1 teaspoon baby capers

1 tablespoon cold pressed extra virgin rape seed oil

1 teaspoon cider vinegar

Sea salt and freshly ground black pepper

Handful rocket

Method

Place a large frying pan or griddle pan on a high heat. Place a small pan of water on to boil. Click the woody stem from the asparagus and griddle the spears for about 5 - 7 minutes until just soft. Boil the egg to your liking, cool and peel.

When the asparagus is nearly cooked. Add the ham slice and fry until golden and crisp. Add the lettuce to the pan cut side down and cook this too for around 2-3 minutes.

To make the dressing mix the capers, vinegar and oil in a large bowl and season. Add the rocket, cooked asparagus and little gem and toss well. Transfer to a plate and top with the egg and ham, spoon over any remaining dressing.

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