José Pizarro's recipe for steamed asparagus with ham and a crispy fried egg

Asparagus isn't worth eating any other time of year than spring, which is one of the reasons I look forward to it so much looking forward to the new season. 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 harmonize perfectly with the distinct, bittersweet and green character of asparagus. There are many other ways to enjoy this vegetable, but, in my opinion, simplicity is best: only three main ingredients make this exquisite dish.

Steamed asparagus with jamón and a crispy fried egg

If you grow your own herbs, they should start flowering now. Choose these beautiful purple petals and use them to garnish that beautiful starter or a light lunch.

Prepare 5 minCook 10 minServes 4

2 bunches of new seasonal asparagus (about 500g)75ml olive oil4 eggs from free-range hens preferably75g sliced ​​hamA good drizzle of extra-virgin olive oil, to finishSalt flakes and black pepper1 handful of fresh chives, chopped, to finish

Trim the woody ends of the asparagus, then steam them for three to four minutes, until tender under the tip of a knife.

Meanwhile, heat the oil in a nonstick skillet over medium-high heat, until tender. it starts to sparkle. Add the eggs and fry until the whites are bubbly and crisp around the edges but the yolks are still runny. Remove with a spatula and pat the underside dry on a paper towel.

Arrange the asparagus on four preheated plates, garnish each serving with a egg and slices of ham, then drizzle with extra virgin olive oil and sprinkle with flaky sea salt and black pepper. Sprinkle with chives and serve.