Brindisa Bellota 75% Iberico Ham Kit
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Navarrico Butter Beans
READY IN
20 mins
COOKING TIME
10 mins
PREP TIME
10 mins
SERVES
2 people
ingredients
- 1 ½ tbsp salted baby capers
IN STOCK - 2 free-range eggs
- Juice and zest from ½ large lemon
- 6 tbsp Brindisa extra virgin olive oil
IN STOCK - ½ small onion or 1 shallot, chopped
- 2 tbsp chopped parsley
- Sea salt and black pepper to taste
- I jar Navarrico white asparagus, drained
IN STOCK - 8 slices acorn fed ham
IN STOCK Method:
- Rinse the capers in cold water, then leave to soak while you prepare the rest of the ingredients.
- Place the eggs in a small saucepan and cover them with cold water. Bring them to a boil, then reduce the heat to a low simmer for 10 mins. Remove the eggs, and place them in cold water to cool.
- Make the vinaigrette by whisking together the lemon juice and zest, olive oil, shallots, drained capers and chopped parsley. Season to taste with salt and black pepper. Peel the eggs and separate the yolks from the whites. Chop separately into small pieces.
- Roll each asparagus spear in a slice of the ham, and place on a serving plate. Drizzle the vinaigrette over the asparagus, sprinkle with the chopped egg yolks and whites, and serve.
Little Tip:
The eggs and vinaigrette can be prepared a day in advance, and kept in sealed containers in the fridge.
ingredients
- 1 ½ tbsp salted baby capers
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IN STOCK - 2 free-range eggs
- Juice and zest from ½ large lemon
- 6 tbsp Brindisa extra virgin olive oil
IN STOCK - ½ small onion or 1 shallot, chopped
- 2 tbsp chopped parsley
- Sea salt and black pepper to taste
- I jar Navarrico white asparagus, drained
IN STOCK - 8 slices acorn fed ham
IN STOCK 
