Prosciutto, Asparagus Soft Boiled Egg salad
Serves: two starter sized portions (or 2 light meals)
  • 8 asparagus spears
  • 4 slices of parma ham
  • 2 eggs
  • 2 generous handfuls of pea leaves
  • 1 tablespoon of olive oil
  • 2 tablespoons of balsamic
To roll the egg in:
  • 15g puffed quinoa
  • 20g torn sheets of nori/seaweed
  • 15g sesame seeds
  • pinch of wasabi powder
  1. For the salad: Preheat the oven to 200C.
  2. Now to prepare the asparagus. Lay a piece of parma ham on your board. Then take a spear of asparagus and place it at the bottom of the slice of ham.
  3. Start rolling. Once you've got about half way up, stop rolling. Slice the ham.
  4. Then use another spear of asparagus to roll in the remaining ham. Each slice of ham will wrap two spears of asparagus. Repeat until all the asparagus has been wrapped. Wrap. Roll. Repeat...Eat (...not quite yet)
  5. Now place your little bundle of joys onto a baking tray with a piece of parchment (to help stop them sticking...AND to lessen your washing're welcome)
  6. Drizzle with a tiny smidge of olive oil and give it a good grind of pepper. Pop into the hot oven for about 8-10 mins until the parma ham is lovely and crispy.
  7. Meanwhile you can pop the kettle on and then boil your eggs. Feel free to poach them if you are that way inclined. But please can I try and convince you to try my amazing method for getting the perfect egg? Have a look here for the method. It's so easy, I'd go as far to say foolproof.
  8. Now, mix together the balsamic and olive oil. I generally do this by popping it into a little jam jar and giving it a good shake...pretend you are a barman and give it your best moves.
  9. If you are ready to enter the world of egg rolling....which you most definitely should be. Simply pop the quinoa, seas weed, sesame and wasabi powder in a little bowl.
  10. Once you've peeled your boiled egg, he should be a little damp still, in which case roll him in the mixture and gently press the mixture so that it sticks to the egg. If its not sticking, you can just add a little olive oil to the egg to help encourage things to stick to him.
  11. Can you spot the egg??
  12. Assemble your salads, by placing large handful of pealeaves on the plate, scatter over the asparagus spears. Slice the eggs in half and pop these on the top.
  13. Then drizzle with the dressing. I like to sprinkle with a little of the left over puffed quinoa just to add an extra crunch.
Recipe by Made By Margie at