Buttered ham, English asparagus and parsley


Here’s a fabulous spring brunch dish for two. Simple and delicious.


  • 75g/2½oz unsalted butter
  • 2 x 150g/5½oz pieces of ham, cut into 2½cm/1in thick slices
  • 1 bunch asparagus (about 8-10 spears), woody ends trimmed and peeled
  • 2 tbsp chopped fresh parsley
  • 2 tbsp sunflower oil
  • 2 free-range eggs
  • salt and pepper

For the potato fries