The Swan

Grilled Asparagus, Bellota Ham, Soft Boiled Hen's Egg

by The Swan Recipes 1 May 17

Grilled Asparagus, Bellota Ham, Soft Boiled Hens’ Egg, Lemon, Reggiano

May & June are the only time of year to eat asparagus. This dish is fresh on the menu at The Swan and we love it so much we're recommending it for lunch, for a starter and for dinner.  Make the most of this extraordinarily fresh vegetable by treating it simply and letting it speak for itself.  So have fun with May's 'recipe of the month', buy your ingredients, cook quickly and enjoy the eating ...

Serves 4 people as a main



  1. Bring a medium sized saucepan of water to boil, carefully drop in the eggs, cover and boil for 5 minutes.
  2. Once cooked plunge into iced water to prevent from cooking further.
  3. Place a griddle or skillet pan onto the hob and leave to get hot.
  4. Season the asparagus spears with sea salt flakes and black pepper and then drizzle with olive oil.
  5. When the griddle pan is hot or just starting to smoke, carefully place the asparagus into the pan, across the griddles to give it a nice caramelised flavour. Reduce the heat slightly and continue to cook for several minutes or until the asparagus is just soft.
  6. Place the butter, lemon juice and thyme sprig into a medium pan and bring to a gentle boil.
  7. Carefully place the slices of ham into the butter and simmer gently for a few minutes to release their oils and flavour. Set to one side to cool.

To Plate

  1. Arrange the asparagus onto your plates.
  2. Cut the hens’ eggs in half, season with salt & pepper and place two halves on each plate.
  3. Arrange the cooked ham slices across your asparagus & eggs, drizzle the excess butter over as your sauce and  sprinkle with the grated parmesan.
  4. Finish your plates with some fresh, crisp pea shoots and serve immediately.  

If you don't grow your own asparagus, try the Evesham Vale spears that are appearing in greengrocers and supermarkets now, they are exceptionally good and there are a vast arrary of events in the Vale over the coming two months to enjoy as part of the British Asparagus Festival.