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Recipe: Asparagus with Parma ham and crispy hen’s egg

As we approach the end of asparagus season, our head chef Richard Massey takes us through a delicious recipe that puts the vegetable at centre stage.

Asparagus with Parma ham and crispy hen’s egg

Serves 4


32 spears of thick asparagus

6 whole hen’s eggs

Parma ham slices (100g)

Parmesan shavings (100g)

100g plain flour

150g white breadcrumb (panko breadcrumb works best)

Oil for frying


  1. Bring a large pan of water to the boil
  2. Lower four eggs into the pan and cook for five minutes. Remove from the water and leave to cool.
  3. Once cold, peel the shell off the eggs being careful not to break the egg.
  4. Prepare three bowls for the coating: one with the flour, another for the two remaining eggs (beaten), and lastly the breadcrumb.
  5. Roll the cooked eggs through the flour, then the raw egg and finally the breadcrumb, making sure it evenly coats the egg. Set aside until ready to use.
  6. Pre-heat a fryer or deep pan of oil.
  7. Snap the woody ends off the asparagus and blanche in a pan of boiling water for two minutes. At the same time, place the four eggs into the fryer or pan of oil for two minutes or until golden brown.
  8. Place the asparagus onto serving plates, and top with the sliced Parma ham. Place the egg on top and shave the parmesan with a vegetable peeler over the dish to finish.