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The Guardian - UK
The Guardian - UK
Lifestyle
José Pizarro

José Pizarro’s recipe for steamed asparagus with jamón and crispy fried egg

José Pizarro
José Pizarro's steamed asparagus with jamón and crispy fried egg.
José Pizarro’s steamed asparagus with jamón and crisp fried egg. Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins. Food assistant: Caitlin Macdonald.

Asparagus isn’t worth eating at any other time of year than spring, which is one of the reasons I look forward to the new season so much. Today’s dish is a classic combination of ingredients used throughout Spain, where the rich creaminess of good-quality egg yolks meets the deep saltiness of delicious jamón; they make the perfect match for the distinct, bittersweet, green earthiness of asparagus. There are many other ways to enjoy this vegetable, but, to my mind, simple is best: just three main ingredients make this exquisite dish.

Steamed asparagus with jamón and crisp fried egg

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