You don’t always need the most extravagant ingredients to make an impact at the dinner table. This timeless combination pairs perfectly with a 3-6 month glass of St. Stefanus. The fresh and fruity flavours of the beer cut through the saltiness of the Parma ham with every sip, cleansing your palate and preparing you for your next bite.
8 duck eggs
4 slices Parma ham
Preheat the oven to 180˚C. Split your asparagus into four equal servings, wrap with Parma ham and place on a baking tray. Add a pinch of pepper and bake for 15-20 minutes.
Meanwhile, gently heat boiling water in a saucepan until small bubbles start to appear. Then crack in your duck eggs and poach for 4-6 minutes. Whilst eggs are poaching, lightly toast four slices of sourdough bread and set aside.
To serve, place the poached eggs on the toast and balance the asparagus and Parma ham parcel at an angle on top. Add a pinch of pepper and enjoy with a glass of 3-6 month St. Stefanus.
Look out for the main course next week, or just try making the starter for a light afternoon lunch. And make sure you share your creations with us on Facebook, Twitter and Instagram.