Asparagus with added breadcrumb bite
With Claire Dodd from Season’s Deli and Cafe, Old Amersham
SO, British asparagus season is underway. Hooray for these delicious tender stems, so versatile and delicious. One of my favourite simple things to do is wrap each spear with a slice of Parma ham, oven bake until crisp, then dip into a runny yolk of a boiled egg... posh soldiers.
This recipe is more substantial, perfect as a lunch with a big green salad. 60g fresh white breadcrumbs 1/4 tsp caster sugar 300ml sour cream or creme fraiche 2 egg yolks 1 tsp plain flour, sifted 1 tsp salt 1/4 tsp freshly ground black pepper 1 tsp smoked paprika 50g butter, melted